Jerusalem Artichoke and Leek Upside-Down Tart
By OcadoLife
Published on 24 October 2025
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 artichokes and sweet leeks works well as a light lunch or supper.” Time and servings
45 minsTotal time
6Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 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
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.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.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.