Jerusalem Artichoke Tarte Tatin
Ingredients
- 1 kilo Jerusalem artichokes
- 3 large shallots
- 1 small apple
- 5 slices old goat cheese
- 1 tsp thyme
- 1 tsp black pepper
- 2 tbsp olive oil
- puff pastry
- 1 pinch salt
Instructions
- Preheat the oven to 350 ℉ or 175 ℃
- Cut the Jerusalem artichokes and shallots in discs. The slices should be about about 1/8 of an inch or 1/2 a cm wide. Cut the apple into small chunks.Heat the oil in a large skillet and sauté the Jerusalem artichokes, shallots and apple on medium to high heat for about 8 minutes. Stir frequently. Add half a cup or about 100 ml water, turn the heat to low and leet cook until the water is evaporated. Season with thyme pepper and salt.
- Line the bottom of a springform pan with parchment paper and grease the sides.Add the Jerusalem artichoke mixture to the springform and press down with a spoon until it is spread out evenly.Cover the mixture with slices of goat's cheese. Cover the cheese with the puff pastry pressing down the sides. With a fork poke some holes in the puff pastry.
- Cook the pie in the oven for about 30 minutes until the puff pastry is golden brown. Remove the top part of the springform. Take a large cake platter and lay it on top op the puff pastry. Turn the pie upside down and be careful not to burn yourself on any of the drippings. Remove the parchment paper and enjoy!
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