½ cup walnuts
2 medium brown 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 olive oil
2 tbsp sage leaves, to serve
1 Make pastry as per recipe, adding walnuts to flour and processing until finely chopped.
2 Preheat oven to 200°C. Grease a 22cm x 2.5cm-deep square loose-bottom fluted flan pan. Line pan with pastry and trim. Prick base all over with a fork. Place in freezer for 10 minutes.
3 Place tart onto a baking tray. Line pastry with baking paper and fill with dried beans or baking beads. Bake for 10 minutes. Remove beans and paper. Bake for 10-15 minutes or until lightly golden. Cool. Reduce oven temperature to 180°C.
4 Line a tray with baking paper. Arrange onions and artichokes onto tray. Spray with olive oil. Roast for 25 minutes or until tender. Cool. Arrange vegetables in pastry shell.
5 Whisk eggs and milk in a bowl. Season with salt and pepper. Gently pour over vegetables.
6 Arrange cheese slices over tart. Bake for 25-30 minutes or until mixture is set, covering loosely with a sheet of foil if tart begins to colour too much.
7 Heat oil in a small frying pan over medium heat. When hot, add sage leaves and cook for 1-2 minutes or until crisp.
8 Stand tart for 10 minutes before removing from pan. Serve sprinkled with sage leaves.