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Jerusalem artichoke and green pea tart
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
"Vegetable-packed tart elevated by flavorful Kaiser fleisch. A versatile crowd-pleaser."
Ingredients:
  • 225g plain flour
  • 50g butter, chopped
  • 5 eggs
  • 60ml water
  • 300g Jerusalem artichokes
  • 150g kaiser fleisch, diced
  • 1 large onion, thinly sliced
  • 187.50 ml grated vintage cheddar cheese
  • 375.00 ml frozen peas
  • 180ml cream
  • 2 tsp fresh thyme leaves
  • Sea salt & freshly ground pepper
Instructions:
  • Preheat your oven to 220°C. Grease a 20cm springform cake pan. Combine flour and butter in a food processor until mixed. Then, add 1 egg and cold water and pulse to combine.
  • Transfer the dough onto a lightly floured surface and roll it out into a round shape big enough to line the pan. Gently place the pastry in the pan, trimming off any excess edges. Poke holes all over the base and sides and freeze for 20 minutes. Blind bake the pastry for 15 minutes.
  • Take out the parchment paper and baking weights, and bake for an additional 10 minutes. Let the dish cool. Lower the oven temperature to 170°C.
  • Peel the artichokes, then steam or boil them for 10 minutes. Slice them thickly and let them cool.
  • Sear kaiser fleisch in a large non-stick pan over medium heat. Remove from pan, keeping 1 tablespoon of fat, then add onion and cook over medium heat.
  • Arrange the cheese, Jerusalem artichoke slices, peas, onion, and kaiser fleisch in the pastry shell. In a bowl or jug, whisk the remaining eggs, cream, thyme, salt, and pepper until fully combined. Pour the mixture over the ingredients in the tart shell. Bake for 50 minutes.
  • Let the dish rest for a minimum of 10 minutes before slicing into wedges and presenting.

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