Jerusalem Artichoke Tart
- 375g pack Carême puff pastry
- 2 tablespoons (40ml) olive oil
- 2 large onions, peeled and finely sliced
- 2 tablespoons (40ml) balsamic vinegar
- 1 ½ tablespoons dark brown sugar
- Sea salt and freshly ground black pepper
- 1 egg yolk
- 1 tablespoon milk
- 200g Jerusalem artichokes, finely sliced
- 2 teaspoons (10ml) olive oil, extra
- 100g goats cheese, crumbled
- 1 tablespoon lemon thyme leaves
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Preheat oven to 220°C (200°C fan-forced) and line baking tray with baking paper.
For the caramelised onion, place the oil and onions in a medium saucepan over a low heat, stirring to combine. Cover and cook for 10 minutes or until onion is soft.
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Increase heat to medium-high, add vinegar and sugar, stirring until sugar dissolves. Cook the onion mixture for 5 minutes or until it has thickened and caramelised. Season to taste; remove from heat and allow to cool.
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Place pastry sheet on prepared baking tray. Using a sharp knife gently score a boarder 2cm from the edge, being careful not to cut through the pastry. In a small bowl whisk together the egg yolk and milk until well combined. Using a pastry brush carefully brush the boarder with egg wash. Using a fork dock (prick) the centre of the pastry all over, then cover with plastic wrap and refrigerate until required.
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Bring a medium saucepan of water to the boil, cook artichoke slices for 2 minutes, before refreshing under cold water, then drain. Place artichoke slices in a small bowl; pour over extra olive oil, gently tossing to combine.
Carefully spread cooled onion mixture evenly over the pastry centre, top with artichoke slices, goat’s cheese, thyme and season to taste.
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Place galette in preheated oven for 10 minutes, then reduce heat to 170°C (150°C fan-forced) and continue cooking for a further 30 to 35 minutes or until the base of the pastry is golden and crisp.