Warriston recipe of the month
A monthly recipe using produce harvested from the Warriston site. Find more in our recipe archive
February 2019—Mette's Jerusalem Artichoke Tart
Earthy and easy peasy.
Make the pastry with:
Rub the butter and flour together and then add the egg to bind. Bake for five minutes at 180C.
The filling can be any vegetable you like. Here it is sliced Jerusalem artichokes, an onion, green top of a leek and a whole head of fennel, all cut to squares and cooked in a pan until soft and taken off the heat. Whisk 3 eggs in a bowl, add the vegetable and a whole packet of crumbled Feta. Fill the tart with the mixture and bake at 170 degrees until golden.
Photos and text: MF