- 1 sheet Careme Sour Cream Shortcrust Pastry - Defrosted
- 160g bacon, sliced into thin strips (lardons)
- 1 small onion, peeled and chopped roughly
- 300g Jerusalem Artichoke, peeled and sliced thickly
- 135g grated cheddar cheese
- 200g green peas
- 180ml cream
- 4 eggs
- 1 large glove garlic
- 5 large sage leaves, chopped roughly
- Chopped parsley to garnish
Preheat oven to 180C
Grease a 20cm spring form cake pan and line with the shortcrust pastry so the sides are 4cms high. Using a fork prick the base of the pastry case and place into the fridge to chill.
Line the pastry case with parchment paper and add pastry weight or split peas. Cover loosely with foil and bake for approx 30 mins until pastry is light golden brown. Remove paper and weights, and remove foil and bake for a further 10 mins.
Remove from oven and allow to cool.
Reduce oven to 170C
Place sliced Jerusalem Artichoke into a steamer and steam for 10mins until just soft. Drain and allow to cool.
Cook bacon in a large non-stick pan, over medium heat. Remove from pan, leaving 1 tablespoon of fat in pan, and drain. Add onion and garlic to pan and cook over medium heat until the onion is translucent. Drain.
Layer cheese, Jerusalem artichoke slices, peas, onion, garlic and then bacon into pastry shell. Whisk eggs, cream, sage leaves, salt and pepper in a bowl or jug until well combined and pour over ingredients in tart shell. Loosely cover with foil and bake for 60 mins. Remove foil and bake a further 10 minutes until the egg mixture is set.
Allow to cool for 10 minutes before removing pan, sprinkle with chopped parsley and slice to serve.
By: Chrissy Rob