Jerusalem Artichoke Tart

Jerusalem Artichoke Tart

Serves: 6


  • 375g pack Carême puff pastry
  • 2 tablespoons (40ml) olive oil
  • 2 large onions, peeled and finely sliced
  • 2 tablespoons (40ml) balsamic vinegar
  • 1 ½ tablespoons dark brown sugar
  • Sea salt and freshly ground black pepper
  • 1 egg yolk
  • 1 tablespoon milk
  • 200g Jerusalem artichokes, finely sliced
  • 2 teaspoons (10ml) olive oil, extra
  • 100g goats cheese, crumbled
  • 1 tablespoon lemon thyme leaves
All Butter Puff Pastry


  1. Preheat oven to 220°C (200°C fan-forced) and line baking tray with baking paper.
  2. For the caramelised onion, place the oil and onions in a medium saucepan over a low heat, stirring to combine. Cover and cook for 10 minutes or until onion is soft.
  3. Increase heat to medium-high, add vinegar and sugar, stirring until sugar dissolves. Cook the onion mixture for 5 minutes or until it has thickened and caramelised. Season to taste; remove from heat and allow to cool.
  4. Place pastry sheet on prepared baking tray. Using a sharp knife gently score a boarder 2cm from the edge, being careful not to cut through the pastry. In a small bowl whisk together the egg yolk and milk until well combined. Using a pastry brush carefully brush the boarder with egg wash. Using a fork dock (prick) the centre of the pastry all over, then cover with plastic wrap and refrigerate until required.
  5. Bring a medium saucepan of water to the boil, cook artichoke slices for 2 minutes, before refreshing under cold water, then drain. Place artichoke slices in a small bowl; pour over extra olive oil, gently tossing to combine.
  6. Carefully spread cooled onion mixture evenly over the pastry centre, top with artichoke slices, goat’s cheese, thyme and season to taste.
  7. Place galette in preheated oven for 10 minutes, then reduce heat to 170°C (150°C fan-forced) and continue cooking for a further 30 to 35 minutes or until the base of the pastry is golden and crisp.
  8. Tip: Suitable for freezing.
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