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Jerusalem artichoke and goat’s cheese puff pastry tart

Name: Jerusalem artichoke and goat’s cheese puff pastry tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 320g ready-rolled all-butter puff pastry sheet; ½ tbsp olive oil; 2 small or 1 large leek, very finely sliced; 2 garlic cloves, crushed; 4 tbsp crème fraîche; 1 medium free-range egg, lightly beaten; 200g jerusalem artichokes, finely sliced; 125g soft goat’s cheese log, chopped (see tips); 30g brazil nuts, roughly chopped (optional; see tips); 2 thyme sprigs, chopped; Rocket in a sharp dressing to serve (optional)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 29 Sep 23
Updated: 18 Mar 24

Jerusalem artichoke and goat’s cheese puff pastry tart

Creamy leeks, nutty jerusalem artichokes and soft goat’s cheese all sing of autumn in this comforting tart. Using ready-rolled pastry makes it easy to whip up on a weeknight.

Our celeriac, onion and mustard puff pastry tart makes another easy, autumnal dinner.

Easy
October 2023

Test kitchen approved

Serves 4
Hands-on time 15 min. Oven time 30 min

Creamy leeks, nutty jerusalem artichokes and soft goat’s cheese all sing of autumn in this comforting tart. Using ready-rolled pastry makes it easy to whip up on a weeknight.

Our celeriac, onion and mustard puff pastry tart makes another easy, autumnal dinner.

Nutrition: per serving

Calories: 672kcals
Fat: 50g (27g saturated)
Protein: 16g
Carbohydrates: 39g (7.1g sugars)
Fibre: 2.8g
Salt: 1.1g

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Ingredients

320g ready-rolled all-butter puff pastry sheet
½ tbsp olive oil
2 small or 1 large leek, very finely sliced
2 garlic cloves, crushed
4 tbsp crème fraîche
1 medium free-range egg, lightly beaten
200g jerusalem artichokes, finely sliced
125g soft goat’s cheese log, chopped (see tips)
30g brazil nuts, roughly chopped (optional; see tips)
2 thyme sprigs, chopped
Rocket in a sharp dressing to serve (optional)

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Method

Heat the oven to 200°C fan/gas 7. Unroll the pastry sheet and transfer to a baking tray. Score a 2cm wide border around the edge of the pastry with a
sharp knife, then use a fork to pierce holes all over the central rectangle. Bake for 10 minutes.
Meanwhile, heat the oil in a large frying pan, then fry the leek(s) over a medium heat with a pinch of salt for 10 minutes until softened. Stir in the garlic and crème fraîche, then season with salt and lots of black pepper.
Remove the pastry from the oven and use a spoon to press down the central rectangle (which will have puffed up slightly). Brush the border of the pastry with beaten egg, then stir the remaining egg into the leek mixture. Spread the mixture over the flattened centre, then top with the jerusalem artichokes. Bake for 15 minutes.

Dot with the cheese, scatter over the brazil nuts, then bake for another 3-4 minutes until the cheese has melted and the pastry is golden. Scatter the thyme over the top. Serve rocket alongside, if you like.

Recipe from October 2023 Issue

Nutrition

Nutrition: per serving

Calories: 672kcals
Fat: 50g (27g saturated)
Protein: 16g
Carbohydrates: 39g (7.1g sugars)
Fibre: 2.8g
Salt: 1.1g

delicious. tips

Swap the goat’s cheese for brie or any other soft cheese you prefer and try with whatever nuts you have to hand – hazelnuts (or cobnuts, if you can get them) work well.