Sunchoke Tart

By • March 6, 2011 • 38 Comments


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Author Notes: Sunchokes (aka Jerusalem Artichokes) are a great winter root vegetable. They are native to North America and related to sunflowers. The tubers taste best after at least one hard frost, and they can be harvested anytime the ground is not frozen. When raw they are somewhat like water chestnuts, and when cooked their flavor is reminiscent of artichoke hearts.
For this tart I used a corn flour rosemary crust with a roasted sunchoke, leek, and pancetta filling. I am able to harvest rosemary from my garden year round, so I like to use it in the winter when the more tender herbs are sleeping. The rosemary perfumes the crust and the cornflour lends some nice texture. The filling is a combination of roasted sunchokes, leeks, cheese and pancetta. The sunchokes are the star of this dish, and the rest of the ingredients make a great cast of supporting characters! I think a slice of this combined with a salad would be a perfect late winter lunch or light supper.
hardlikearmour

Makes one 10 to 11-inch tart

Tart Crust

  • 1 cup all-purpose flour
  • 2/3 cups whole grain corn flour or fine corn meal
  • 3/4 teaspoons table salt
  • 2 teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh rosemary (chop an additional 1/2 teaspoon for the filling)
  • 1/2 cup unsalted butter, cold and cut into 1/4-inch slices
  • 1 large egg
  • 1/4 cup ice cold water
  1. Combine dry ingredients in bowl of food processor. Pulse several times to combine. Scatter butter over the dry ingredients. Pulse to combine, until mixture is crumbly looking like coarse sand with some pea-sized pieces of butter. Scrape down sides of bowl. Combine egg and water, and mix thoroughly. Drizzle the egg and water mixture over the dough, and pulse just until dough begins to collect into clumps. Scrape down bowl at least once during the process to ensure everything is well mixed.
  2. Dump dough into a 10- or 11-inch non-stick tart pan, then use your hands to pat it out. Cover the bottom and sides of the tart pan with an even layer of dough. Refrigerate until ready to assemble tart.

Sunchoke Tart

  • 1 pound sunchokes, scrubbed well
  • 1 tablespoon olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sugar
  • 3 ounces pancetta
  • 1 small to medium leek
  • 6 ounces smoked whole milk mozzarella
  • 4 ounces gouda
  • 1/2 teaspoon chopped fresh rosemary
  1. Heat oven to 400º F with rack in lower middle position. Cover rimmed baking sheet with foil. Dice sunchokes into 1/2-inch sized pieces. Place in medium bowl, and toss well with olive oil, black pepper, and sugar. Spread sunchokes on prepared baking sheet in a single layer. Bake for 20 to 25 minutes, stirring once, until they are soft and starting to brown. Remove from oven and set aside.
  2. Dice pancetta. Place in small frying pan, and heat over medium heat until most of fat has rendered out and pancetta is crisp. Drain on paper towel and set aside. (Reserve fat for another use if desired.)
  3. Split leek in half lengthwise. Rinse well between the leaves to make sure no grit remains. Slice leek into thin half moons. Measure out 2/3 cup, and reserve remaining leek slices for a different use. Set aside.
  4. Shred mozzarella. Set aside. Cube gouda into about 1/4-inch dice. Set aside.
  5. To assemble tart, remove tart shell from refrigerator. Sprinkle crust with mozzarella. Scatter leeks, sunchokes, pancetta, rosemary, and cubed gouda in an even layer over the mozzarella.
  6. Bake for approximately 22 to 25 minutes, rotating pan about halfway. The crust should be light brown and the cheese should be melted, bubbling and just starting to brown. Remove from oven and cool on a wire rack for 5 to 10 minutes before serving. Alternately cool to room temperature before serving.

Tags: Jerusalem artichokes, savory

Comments (38) Questions (0)

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28 days ago frances

One of the best ways to prepare sunchokes I've found!

Photo_squirrel

12 months ago LE BEC FIN

Very well designed recipe. How this got passed over for Winner or even CP-is beyond me.

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12 months ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you!

Chocolate_peppermint_truffle_cookies_032

about 3 years ago TheWimpyVegetarian

I love sunchokes! And I love this tart! It's got so many of my favorite things in it. And I like putting some rosemary in my crusts too. I just read the discussion around peel vs scrub. I used to peel mine, but switched to a good scrubbing with something slightly abrasive like a plastic scrubby thing for dishes. The skin seemed thin enough to remove (for the most part). I might be affecting the texture somewhat, but what a huge timesaver!! I'm adding this tart to our menu for our week in the mountains!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

That's exactly what I used for scrubbing, and for some of the crevices a toothbrush. If you get a chance to try it, let me know how it goes. I still may tinker with the crust, though I'm pretty happy with it now (it's gone through a few iterations!) I really like the flavor, but am certainly biased.

Sarahnewspaper

about 3 years ago Sarah Plumley

Not sure I can get sunchokes around where I live. Think I could sub artichoke hearts? Also, I'm guessing "whole grain corn flower" is the same as cornmeal?

Sarahnewspaper

about 3 years ago Sarah Plumley

Ok nevermind. I just googled sunchoke. Nothing at all like an artichoke. :0/

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'd probably sub yukon gold potatoes and dice a can of artichoke hearts as a sub. The cornflour is much more finely ground than cornmeal.

Saucy

about 3 years ago meetsaucygirl

I'm excited to try this recipe! My local store has been stocking them lately and I have been looking for a creative way to use them!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Let me know if you try it! I'd never used sunchokes before, and am glad I tried.

Lobster_001

about 3 years ago nannydeb

Mmmm, gouda and smoked mozzarella...

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

cheese Gromit, cheese!

New_years_kitchen_hlc_only

about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

What a great recipe! Love the gouda and smoked mozza combo. I'm so going to make this. ;o)

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, AJ. I tried multiple cheese combos, and the gouda w/ smoked mozz was our favorite.

Newliztoqueicon-2

about 3 years ago Lizthechef

Most original - now I finally know what a "sunchoke AKA Jerusalem arttichoke" is!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

They're surprisingly delicious, though I defiitely like them cooked more than raw.

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about 3 years ago singing_baker

silly question are sunchokes the same thing as Jerusalem artichokes??

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yes. I should've added that to the header.

Katherine_photo

about 3 years ago kmartinelli

I was just about to roast some sunchokes/Jerusalem artichokes to add to a haloumi salad for dinner...but now I may have to rethink my plans! Looks fab.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

If you try it, let me know how it goes. I still may tinker with the crust and cheese proportions before the deadline, so input would be greatly appreciated.

Buddhacat

about 3 years ago SKK

Wow - an adventure with a happy ending! Always curious about sunchokes, and this is a guaranteed win. Thank you!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, SKK! I am happy with the result.

Christine-28_small(1)

about 3 years ago cheese1227

I've only had sunchokes sliced thin and fried and sprinkled with salt. This looks like a healthier option for me!!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I don't know about healthier! It's pretty calorie dense.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This DOES look wonderful, hardlikearmour! I haven't used sunchokes in years. I especially love the idea of polenta in the crust. I also like to use a bit of rice flour in a crust for a kind of mysterious crunch. Thank you!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I used the Bob's Red Mill whole grain corn flour. It gives it a nice texture. I tried with medium grind cornmeal, but it was a bit too crunchy.

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about 3 years ago gingerroot

Beautiful, and sounds absolutely delicious. I will definitely keep my eye out for sunchokes at the market. Thanks for another terrific recipe!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks! I hope you can find some, they're really tasty.

Monkeys

about 3 years ago monkeymom

What a great idea! I never know what to do with sunchokes.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, monkeymom! I've been thinking about trying them for awhile, so this seemed like a great opportunity. So glad I did, too, because they're yummy.

Summer_2010_1048

about 3 years ago Midge

Absolute yum! I've never cooked with sunchokes, but you've inspired me.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

You should try them!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Holy moly! That thing is gorgeous. And sounds really yummy. I'm back to square one. :)

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, mrslarkin! I'm really glad I decided to try sunchokes, they are delish.

Kg_in_evanston_cropped

about 3 years ago Fairmount_market

This sounds delicious! I love sunchokes and appreciate a new recipe for using them. Can you really get away without peeling them? I always thought they needed to be peeled, which is a lot of work, given their knobby contours.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yep, scrub them just like you would a potato. This was my first time playing with sunchokes, and I'm wondering what took me so long!

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about 3 years ago joshheller

No! Peel them peel them peel them! It does take a bit more effort but it's always worth it. The skins can be just too chewy so you miss the meltingly tender texture of the flesh. Plus they have a habit of turning a rather unpleasant grey colour. It might be a bit of extra effort but it's always worth it.

Even if you're not peeling them (and especially if you are), you must place scrubbed or peeled jerusalem artichokes in a bowl of water with a good squeeze of lemon or some vinegar. This prevents them from turning grey.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

LOL, josh! You're quite passionate about sunchokes! For this tart the scrubbing and roasting works well. They don't seem to turn gray since they get cooked right away, and having a little texture works well in this application.