- 450g shortcrust pastry
- 100g Jerusalem artichokes
- juice of 1 lemon
- 100g sweet potato
- 25g unsalted butter
- 25g plain flour
- 200ml whole milk
- 50g mature Cheddar cheese, finely grated
- ½tsp truffle oil
- 2 thyme sprigs, leaves only, finely chopped
- 3 large eggs, separated
- For the breadcrumb topping:
- 25g butter
- ½tsp oil
- 60g breadcrumbs
- 2 garlic cloves, crushed
- handful parsley leaves, finely chopped
- red amaranth, to garnish (optional)
- You will need:
- 6 x 10cm tart tins
- baking beans
Line the tart tins with the pastry, leaving the overlapping edge untrimmed. Chill for at least 30 minutes in the fridge. Heat the oven to 200C, gas 6. Peel the Jerusalem artichokes and put immediately into a pan of water with the lemon juice. Peel the sweet potato and cut into chunks, then cook with the artichokes for 20 minutes or until tender. Drain then set aside to cool slightly. Blend to a purée.
Trim the excess pastry to create a neat edge. Line with foil and fill with baking beans. Bake for 20 minutes, then set aside to cool. Melt the butter in a small saucepan over a medium heat, add the flour, cook for 1 minute, then gradually add the milk stirring continuously until smooth. Stir in the cheese, truffle oil and thyme leaves along with plenty of seasoning. Remove from the heat, stir in the pureed vegetables and egg yolks, then set aside to cool slightly.
Reduce the oven to 180C, gas 4. Whisk the egg whites until stiff, fold into the egg yolk mixture and divide between the tartlets. Bake for 20 minutes.
For the breadcrumbs, put the butter in a frying pan over a medium heat. Let it foam for around 30 seconds, add the garlic and breadcrumbs, fry until golden and season well. Take off the heat, stir in the parsley and set aside. Sprinkle over the tartlets to serve and garnish with red amaranth, if using.
Make the tartlets the day before and store covered in the fridge. Fry off the crumbs but don’t add them until you re-heat the tarts for 15 minutes at 200C