Serves: 8-10 | Preparation Time: 20 min
- 1 1/2 cups (225g) plain flour
- 50g butter, chopped
- 5 eggs
- 1/4 cup (60ml) ice cold water
- 300g Jerusalem artichokes
- 150g kaiser fleisch, diced (Kaiserfleisch is a German Ham made only from the eye of the pork loin)
- 1 large onion, thinly sliced
- 3/4 cup grated vintage cheddar cheese
- 1 1/2 cups peas
- 3/4 cup (180ml) cream
- 2 tsp fresh thyme leaves
- Sea salt & freshly ground pepper
Preheat oven to 220°C. Grease a 20cm spring form cake pan. Place flour and butter in a food processor. Pulse until combined. Add 1 egg and cold water and pulse.
Tip dough onto a lightly floured surface and roll into a round large enough to line base and sides of pan. Line pan with pastry and trim edges. Prick sides and base all over and freeze for 20 mins. Bake pastry blind for 15 mins.
Remove paper and weights, and bake for a further 10 mins and then cool. Reduce oven temperature to 170°C.
Peel artichokes and steam or boil for 10 mins. Slice thickly and cool.
Cook kaiser fleisch in a large non-stick pan, over medium heat. Remove from pan, leaving 1 tbs of fat in pan, and drain. Add onion to pan and cook over medium heat.
Layer cheese, Jerusalem artichoke slices, peas, onion and then kaiser fleisch into pastry shell. Whisk remaining eggs, cream, thyme, salt and pepper in a bowl or jug until well combined and pour over ingredients in tart shell. Bake for 50 mins.
Allow to stand for at least 10 mins before cutting into wedges and serving.