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  • Recipes
  • Jerusalem Artichoke and Leek Upside-Down Tart
Jerusalem Artichoke and Leek Upside-Down Tart

By OcadoLife
From cook and food writer Dominic Franks, this Jerusalem Artichoke and Leek Upside-Down Tart is a savoury version of the classic tarte tatin. “It’s easy but impressive-looking, and the mix of nutty, creamy Jerusalem…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 1 (320g) pack ready-rolled puff pastry
  • 1½ tbsp olive oil
  • 25g salted butter
  • 2 rosemary sprigs, leaves picked and roughly chopped
  • 2 leeks, thickly sliced
  • 300g Jerusalem artichokes, thinly sliced
  • 25g blanched hazelnuts, toasted and roughly chopped
  • 6 dollops crème fraîche (optional)
  • 120g rocket

Method

3 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Using a large plate that fits on your biggest baking tray as a template, cut out a disc from the pastry. Cover and chill in the fridge.

  2. Step 2

    Drizzle 1 tbsp oil onto the baking tray in a circle, roughly the size of the pastry disc. Dot over the butter and scatter with the rosemary and some seasoning. Place the leek and artichoke slices on top in a rough circle, slightly smaller than the disc. Lay the pastry on top and gently press down the edges with a fork.

  3. Step 3

    Bake for 35 mins. Remove from the oven, leave to cool for 5 mins, then carefully invert the tart onto a board or plate and scatter over the hazelnuts. Serve slices with a dollop of crème fraîche, if liked, and the rocket dressed with the remaining oil and seasoning. Leftover tart will keep in an airtight container in the fridge for up to 3 days.