With a wonderful blend of flavours, this Cheesy Jerusalem Artichoke Tart combines roasted onion wedges, baked Jerusalem artichoke, creamy brie and egg. The delicious shortcrust pastry is easy to make, but if you are short on time you could use store-bought pastry.
Cheesy Jerusalem Artichoke Tart Recipe
Serves 4
Ingredients:
1-2 sheets shortcrust pastry
2 onions, cut into thin wedges
3 Jerusalem artichokes, scrubbed, cut into 3 pieces diagonally
Olive oil cooking spray
3 eggs, whisked
1 cup milk
150g brie cheese, sliced
2 tbsp sage leaves, fried, to serve
Method:
Preheat oven to 200°C (180° fan forced). Grease a 22cm x 2.5cm-deep square flan pan. Line pan with pastry and trim. Prick base. Freeze for 10 minutes.
Place tart onto a baking tray. Line pastry with baking paper and fill with baking beads. Bake for 10 minutes. Remove beads and paper. Bake for 10-15 minutes. Cool.
Reduce oven temp to 180°C (160° fan forced). Line a tray with baking paper. Place onions and artichokes on tray and spray with olive oil. Roast for 25 minutes. Cool.
Place vegetables in pastry shell. Whisk eggs and milk in a bowl. Season. Pour over vegetables. Top with cheese slices. Bake for 25-30 minutes or until set. Stand tart for 10 minutes before removing from pan.
Serve tart sprinkled with fried sage leaves.
