Vegetarian Recipes - Jerusalem Artichoke Pie Recipe

  
 

Jerusalem Artichoke Pie

 

Ingredients

 

Serve 4-6

 

Pastry:

  • 1 1/2 cups/225 g all-purpose/plain flour

  • 2/3 cup/100 g finely ground almonds

  • 1/8 tsp salt

  • 2/3 cup/150 g butter

  • 1/2 cup/60 g freshly grated Parmesan cheese

  • 3 tbsp water

Filling:

  • 1 1/2 lb/650 g Jerusalem artichokes, peeled and thinly sliced

  • 1 clove garlic, finely chopped

  • 2 tbsp extra-virgin olive oil

  • salt and freshly ground black pepper to taste

  • 2 eggs

  • 5 tbsp cream

  • 3/4 cup/90 g freshly grated Pecorino cheese

  • 1 tbsp sesame seeds

Method:

  1. Pastry: Sift the flour and salt into a medium bowl. Add the almonds and cut in the butter. Add the Parmesan, and enough water to make a smooth dough. Shape into a ball and refrigerate for 30 minutes.

  2. Preheat the oven to 350°F/180°C/gas 4. Oil a 10 inch (26cm) pie dish. Roll the pastry out on a floured surface to fit the pan.

  3. Place in the pan and bake for 10 minutes, or until golden. Increase the oven temperature to 400°F/200°C/gas 6.

  4. Filling: Sauté the Jerusalem artichokes and garlic in the oil in a large frying pan until tender. Season with salt and pepper.

  5. Beat the eggs, cream, and Pecorino in a bowl. Season with salt and pepper.

  6. Fill the pastry with the artichokes and egg mixture. Sprinkle with the sesame seeds.

  7. Bake for 25-30 minutes, or until golden. Serve hot.