Jerusalem Artichoke, Mushroom and Blue Cheese Tart
By OcadoLife
Published on 25 January 2023
Chef and food writer Gill Meller created this Jerusalem Artichoke, Mushroom and Blue Cheese Tart – a fab blend of flavours and a great vegetarian main. The deliciously crumbly shortcrust pastry is easy to make, but you could use ready-made if you prefer. Try pairing with a mixed radicchio and red chicory salad, and for a different twist swap the jerusalem artichokes for celeriac.Time and servings
1 hr 50 minsTotal time
8Servings
30 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 200 g of plain flour
- 100 g of unsalted butter
- 1 large pinch of fine sea salt
- 350 g of jerusalem artichokes, scrubbed and chopped into 4cm pieces
- 2 tbsp of extra-virgin olive oil
- 1 onion, sliced
- 3 garlic cloves, sliced
- 200 g of chestnut mushrooms, sliced
- 15 g of hazelnuts, roughly chopped
- 2 tbsp of flat-leaf parsley, chopped
- 150 ml of double cream
- 150 ml of semi-skimmed milk
- 2 eggs, plus 1 egg yolk
- 75 g of blue cheese (or cheese of your choice)
- 2 bags mixed seasonal salad, such as radicchio and red chicory, to serve (optional)
- 2 thyme sprigs, leaves picked
Method
Step 1
For the pastry, mix the flour, butter and sea salt in a food processor (or by hand) to a crumb-like texture. Trickle in 50ml chilled water, mixing until it all comes together in a dough. Knead briefly, then wrap and chill for 30 mins.Step 2
Preheat the oven to 200°C/180°C fan/gas 6. Put the artichokes in a roasting tin with the thyme and oil. Season and roast for 30 mins, turning once. Add the onion, garlic, mushrooms and hazelnuts and roast for 20 mins more or until tender, turning halfway for even cooking. Remove from the oven and scatter over the parsley.Step 3
Meanwhile, roll out the dough large enough to line a 20cm loose-bottomed, fluted tart tin, with an overhang. Prick the base, line with baking paper and baking beans (or rice) and bake for 20 mins. Remove the beans (or rice) and paper; return to the oven for 5 mins, or until the base is dry and lightly coloured. Remove from the oven and trim the overhang.Step 4
For the custard, whisk the cream, milk, eggs and egg yolk in a large jug to combine; season well.Step 5
Fill the tart case with the veg mixture, then crumble over the cheese. Pour in the custard and bake for 30 mins, or until golden. Leave to rest for 20 mins before serving with a mixed salad, if you like.