Jerusalem Artichoke & Chard Tart recipe
Recipe adapted from one given to me by The Organic Pantry in Tadcaster. Each week we receive a family sized box of fruit & veg from The Organic Pantry, the quality of the produce is brilliant and we all love experimenting with vegetables that we would never normally have.
500g Jerusalem Artichokes, peeled
Fresh thyme (although I left this out!)
Salt and freshly ground pepper
300g of Swiss chard
1 Leek, 7 mushrooms & asparagus spears
1 clove of garlic, finely chopped
Knob of butter
450g puff pastry (I used puff pastry so I didn't have to pre-bake the pastry)
4 egg yolks
1 whole egg
300ml double cream
Preheat oven to 180C or Gas Mark 4
Peel the Jerusalem Artichokes, drizzle with oil then wrap them individually in foil and roast in the oven for 25mins. Once cooked, cut into bite sized pieces.
Cook the chard and other veg in butter and garlic for 4-5mins until just cooked.
Mix together the yolks, egg and cream.
Turn the oven down to 170C and line the quiche tin with the puff pastry. Place the veg in the quiche tin and then pour over the cream and eggs mixture. Season with salt and pepper before baking for 25-30mins, or until set and cooked.