My artichoke tart packs a flavourful punch that the whole family will love.
- 3 small red onions, peeled and quartered
- 2 tbsp olive oil
- 1 tsp flaky salt
- Freshly ground black pepper
- 300g Jerusalem artichokes
- 4 tbsp caster sugar
- 1 sheet savoury short pastry
- Handful torn radicchio leaves, to serve
- Preheat oven to 180°C. Place onions in a baking tray and drizzle with olive oil. Season. Roast for 20 minutes.
- Place artichokes in a large pot of cold, salted water. Bring to the boil, then turn off heat and leave in hot water for 10 minutes. Drain and set aside. Once cool, slice into thick chunks.
- Place sugar in a small, heavy-based saucepan over high heat. Cook until sugar dissolves, then bring to the boil, stirring. Let sugar bubble until it turns a light caramel colour.
- Pour caramel into a 20cm cast-iron frying pan, lay artichoke pieces over the top (cut-side down), leaving a 2cm gap around the edge. Cut pastry sheet to same size as pan. Lay pastry over artichoke and press edges so they touch the bottom of the pan. Bake for 25 minutes.
- Serve with roasted red onion, radicchio and hazelnut dressing.
- 10cm sprig rosemary, leaves only
- Pinch flaky sea salt
- 3 tbsp roasted hazelnuts, whole
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 3 tbsp olive oil
- Grind rosemary and salt in a mortar and pestle. Mix with remaining ingredients.
Take a look at this courgette and coriander salad recipe here.