Ingredients
| OAT-CHEDDAR PASTRY | |
| 175g plain flour | |
| 100g butter, cut into cubes | |
| 70g oats | |
| 80g mature/aged cheddar, grated | |
| FILLING | |
| 380-400g small Jerusalem artichokes (about golf-ball size), washed | |
| 2 tablespoons olive oil | |
| 3 eggs | |
| 2 teaspoons Dijon mustard | |
| 250ml milk | |
| 170ml pouring cream | |
| 80g grated pecorino | |
| 70g finely grated provolone |
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Instructions
| 1. | To make the pastry, put the flour, butter and a pinch of salt into a food processor and process briefly until it starts to resemble breadcrumbs. |
| 2. | Add the oats and cheddar, but don’t over-process – don’t lose the texture of the oats and cheddar. |
| 3. | With the motor running on low, drizzle in 4-5 tablespoons iced water, until it just comes together; again, don’t over-process it. |
| 4. | Tip onto a bench and bring the pastry together by hand. Don’t overwork the pastry or it will become elastic and chewy, not short and crumbly. |
| 5. | Once it’s formed a ball, flatten into a disc and chill for at least 30 minutes. |
| 6. | Coat the artichokes in the olive oil and bake at 220°C fan bake for 20-25 minutes, until golden. |
| 7. | Remove from the oven and reduce the heat to 200°C fan bake. |
| 8. | Grease a 25-27cm loose-bottomed fluted flan tin and line the base with baking paper. |
| 9. | Roll out the pastry on a lightly floured bench until it is about ½cm thick, then press it into the tin and chill for 30 minutes. |
| 10. | Remove the pastry case from the fridge, line it with a crumpled sheet of non-stick baking paper, then fill with baking beans or uncooked rice. |
| 11. | Bake at 200°C fan bake for 10 minutes. Reduce the heat to 190°C fan bake. |
| 12. | Whisk together the eggs, mustard, milk and cream, add the pecorino and season. |
| 13. | Pour three-quarters of this mixture into the tart shell, add the artichokes, then pour in the remaining egg mixture. |
| 14. | Sprinkle with the provolone (I try to avoid putting cheese on the artichokes that stick up out of the egg custard, to give a better finished look). |
| 15. | Bake for 25-30 minutes, or until golden and softly set (the centre should not feel too firm). |
| 16. | Rest in the tin for 15 minutes, then remove, cut and serve freshly baked (although it’s also good at room temperature). |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain