Sunchoke 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.