This recipe serves
8
Tart Jerusalem artichoke & parmesan
Newsletter seasonal recipe
Ingredients
- 80 gm
- 40 gm
- 90 gm
- 90 gm
- 2 gm
- 50 gm
- 10 gm
- 500 gm
- 200 gm
- 200 gm
- 6 gm
- 20 gm
- 300 gm
- 2
- 2
- 70 gm
- 4 gm
- 2 pinchs
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- Cheese, cream full fat, at room temperature
- Cheese parmesan fresh grated(2yrs)
- Flour t 55 moule bie
- Flour self raising
- Pepper black coarse ground
- Butter unsalted, at room temperature
- Water
- Artichokes jerusalem, peeled
- Water
- Milk, whole
- Salt
- Butter unsalted
- Cream double
- Eggs size 3, free range
- Egg yolks, size 3 eggs, free range
- Cheese parmesan fresh grated(2yrs)
- Salt
- Pepper white fine ground
Cook
- TART CASES
- Sieve the flours together, add all the remaining ingredients and rub together until you have a soft dough.
- Allow the dough to rest (preferably overnight).
- Roll the dough to 4mm thick and line a 24cm non-stick pastry ring.
- Line the tart with cling film, then fill with baking beans.
- Bake blind @ 180ºc for 15 - 20 minutes.
- Remove the cling film and beans, prick the bases with a fork, then bake for a further 5 minutes until golden.
FILLING
- Gently simmer the artichokes in the salted milk & water for 20 minutes until tender.
- Drain and allow to stand for 10 minutes.
- Remove one quarter of the artichokes, cut into quarters.
- Saute in butter until golden, reserve.
- Place the remainig artichokes into a *****liquidiser***** with the cream, eggs, yolks, salt and pepper, puree for *****four minutes*****.
- Place into a bowl, fold in the parmesan cheese.
- Place the sauted artichokes into the pastry ring, top with the puree.
- Bake @ 180ºc for 12 - 15 minutes or until set, colour lightly under the grill.
- Reserve until required.
Equipment required
- Fine Sieve
- Mixing bowl
- 24 cm non stick pastry ring
- Baking beans
- Liquidiser
- Saucepan
