Jerusalem Artichoke Tart with Artichoke Tapenade

This is an Anna Gare recipe I saw on Quickies in my Kitchen a while back. At the time I realised that jerusalem artichokes were not in season, so when I spotted some at the markets last week I bought them immediately!

The jerusalem artichokes are peeled and chopped, they have the texture and smell of potatoes but due to their shape are very annoying to peel. They are boiled to cook and then pureed with eggs and cream before being poured into a tart base and baked. I made the basic pastry base anna suggests, using wholemeal flour and it rolled out beautifully. It is sprinkled with freshly grated parmesan before filling.

The artichoke tapenade is a blended mix of jarred artichoke hearts, capers, spring onion, garlic, parsley, parmesan, almonds and lemon. It is served with the tart.

I was amazed when I tried this, it was fresh and delicious. We had a picnic with some friends and took it cold as our lunch. The tapenade was quite strong and salty but complimented the creamy tart perfectly. The tart had a distinct flavour of the jerusalem artichoke but was overall quite mild in flavour. Very pleased I tried this and will be looking out for other recipes with jerusalem artichokes.