Fall

Jerusalem Artichoke Tart with hazelnuts, goat cheese and pears

March 31, 2013
Author Notes

You don't necessarily have to add cheese but it's a nice topping. You could also use Comté, which is how I first had it. But I prefer using goat cheese because of it smooth taste. —MarieGlobetrotter

  • Makes 1 tart
Ingredients
  • Dough
  • 65g ground hazelnuts
  • 250 flour
  • 270 butter, room temperature
  • 1 egg yolk
  • 1 tablespoon dried thyme
  • 50 milliliters milk
  • 1 teaspoon salt
  • Topping
  • 10 Jerusalem artichokes
  • 2 shallots, diced
  • 1 tablespoon thyme leaves
  • 1 tablespoon ground hazelnuts
  • 2 tablespoons yogurt
  • Salt and pepper
  • 1 small pear
  • 50g log of goat cheese
In This Recipe
Directions
  1. Dough
  2. Mix together hazelnuts, flour, butter, thyme and egg yolk. Dough should have a sandy-like aspect
  3. Slowly add the milk and salt to get a consistent dough.
  4. Form a ball, cover with plastic film and chill in the refrigerator for an hour.
  5. Roll out the dough and arrange in a pre-greased pie pan. Prick the bottom with a fork and –pre-bake the dough for 15 minutes on 350F
  1. Topping
  2. While the dough is baking, peel the Jerusalem artichokes and cook in salted water for 15 minutes. Drain well and puree with yogurt, hazelnuts and shallots. Season with salt, pepper and thyme leaves.
  3. Pour Jerusalem artichoke puree on the dough.
  4. Cut several slices of goat cheese and arrange on top. Cut pear into slices and arrange on top as well
  5. Bake in the oven for 10 minutes on 350F

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