Jerusalem Artichoke Tart
Ingredients
Shortcrust pastry
- 180 gm butter or coconut oil
- 240 gm plain flour
- 1 pinch salt
- 3 tbsp water
Filling
- 1 handful chopped spinach or silverbeet
- 1 handful freshly chopped herbs: parsley, thyme, chives (or whatever you have)
- 300 ml cream or vegan substitute
- 3 eggs + 1 egg yolk or vegan substitute
- 1 pinch salt
- freshly ground black pepper
Instructions
- Line a 22 cm loose-bottomed flan tin with pastry and bake blind at 200C for 20 minutes. Reduce oven temperature to 180C.
- Boil jerusalem artichokes in lightly salted water until tender, then slice thickly.
- Combine all ingredients in a bowl and season. Pour into pastry case and bake for 20 minutes until set and golden on top.
- Serve warm with green salad.