Jerusalem Artichoke, Mushroom and Blue Cheese Tart

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8 serving

5.0 1 ratings Review this recipe

Prep time: 30 mins

Cook time: 1 hr 20 mins

Serves: 8

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.

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Ingredients Method

Ingredients

200g plain flour
100g unsalted butter
1 large pinch fine sea salt
350g jerusalem artichokes, scrubbed and chopped into 4cm pieces
2 thyme sprigs, leaves picked
2 tbsp extra-virgin olive oil
1 onion, sliced
3 garlic cloves, sliced
200g chestnut mushrooms, sliced
15g hazelnuts, roughly chopped
2 tbsp flat-leaf parsley , chopped
150ml double cream
150ml semi-skimmed milk
2 eggs, plus 1 egg yolk
75g blue cheese (or cheese of your choice)
2 bags mixed seasonal salad, such as radicchio and red chicory, to serve (optional)

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.