by hardlikearmour
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hardlikearmour's Notes:
Expand1 cup all-purpose flour Ask a question about this ingredient
2/3 cups whole grain corn flour Ask a question about this ingredient
3/4 teaspoons table salt Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
1/4 teaspoon freshly ground black pepper Ask a question about this ingredient
1 teaspoon chopped fresh rosemary (chop an additioanl 1/2 teaspoon for the filling) Ask a question about this ingredient
1/2 cup unsalted butter, cold and cut into 1/4-inch slices Ask a question about this ingredient
Combine dry ingredients in bowl of food processor. Pulse several times to combine. Scatter butter over the dry ingredients. Pulse to combine, until mixture is crumbly looking like coarse sand with some pea-sized pieces of butter. Scrape down sides of bowl. Combine egg and water, and mix thoroughly. Drizzle the egg and water mixture over the dough, and pulse just until dough begins to collect into clumps. Scrape down bowl at least once during the process to ensure everything is well mixed.
Ask a question about this stepDump dough into a 10- or 11-inch non-stick tart pan, then use your hands to pat it out. Cover the bottom and sides of the tart pan with an even layer of dough. Refrigerate until ready to assemble tart.
Ask a question about this step1 pound sunchokes, scrubbed well Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/4 teaspoon freshly ground black pepper Ask a question about this ingredient
1/4 teaspoon sugar Ask a question about this ingredient
3 ounces pancetta Ask a question about this ingredient
1 small to medium leek Ask a question about this ingredient
6 ounces smoked whole milk mozzarella Ask a question about this ingredient
4 ounces gouda (ideally Cypress Grove's Lamb Chopper) Ask a question about this ingredient
1/2 teaspoon chopped fresh rosemary Ask a question about this ingredient
Heat oven to 400º F with rack in lower middle position. Cover rimmed baking sheet with foil. Dice sunchokes into 1/2-inch sized pieces. Place in medium bowl, and toss well with olive oil, black pepper, and sugar (the sugar promotes caramelization.) Spread sunchokes on prepared baking sheet in a single layer. Bake for 20 to 25 minutes, stirring once, until they are soft and starting to brown. Remove from oven and set aside.
Ask a question about this stepDice pancetta. Place in small frying pan, and heat over medium heat until most of fat has rendered out and pancetta is crisp. Drain on paper towel and set aside. (Reserve fat for another use if desired.)
Ask a question about this stepSplit leek in half lengthwise. Rinse well between the leaves to make sure no grit remains. Slice leek into thin half moons. Measure out 2/3 cup, and reserve remaining leek slices for a different use. Set aside.
Ask a question about this stepShred mozzarella. Set aside. Cube gouda into about 1/4-inch dice. Set aside.
Ask a question about this stepTo assemble tart, remove tart shell from refrigerator. Sprinkle crust with mozzarella. Scatter leeks, sunchokes, pancetta, rosemary, and cubed gouda in an even layer over the mozzarella.
Ask a question about this stepBake for approximately 22 to 25 minutes, rotating pan about halfway. The crust should be light brown and the cheese should be melted, bubbling and just starting to brown. Remove from oven and cool on a wire rack for 5 to 10 minutes before serving. Alternately cool to room temperature before serving.
Ask a question about this stepThat's exactly what I used for scrubbing, and for some of the crevices a toothbrush. If you get a chance to try it, let me know how it goes. I still may tinker with the crust, though I'm pretty happy with it now (it's gone through a few iterations!) I really like the flavor, but am certainly biased.
Not sure I can get sunchokes around where I live. Think I could sub artichoke hearts? Also, I'm guessing "whole grain corn flower" is the same as cornmeal?
Ok nevermind. I just googled sunchoke. Nothing at all like an artichoke. :0/
I'd probably sub yukon gold potatoes and dice a can of artichoke hearts as a sub. The cornflour is much more finely ground than cornmeal.
I'm excited to try this recipe! My local store has been stocking them lately and I have been looking for a creative way to use them!
Let me know if you try it! I'd never used sunchokes before, and am glad I tried.
cheese Gromit, cheese!
What a great recipe! Love the gouda and smoked mozza combo. I'm so going to make this. ;o)
Thanks, AJ. I tried multiple cheese combos, and the gouda w/ smoked mozz was our favorite.
Most original - now I finally know what a "sunchoke AKA Jerusalem arttichoke" is!
They're surprisingly delicious, though I defiitely like them cooked more than raw.
silly question are sunchokes the same thing as Jerusalem artichokes??
Yes. I should've added that to the header.
I was just about to roast some sunchokes/Jerusalem artichokes to add to a haloumi salad for dinner...but now I may have to rethink my plans! Looks fab.
If you try it, let me know how it goes. I still may tinker with the crust and cheese proportions before the deadline, so input would be greatly appreciated.
Wow - an adventure with a happy ending! Always curious about sunchokes, and this is a guaranteed win. Thank you!
Thanks, SKK! I am happy with the result.
I've only had sunchokes sliced thin and fried and sprinkled with salt. This looks like a healthier option for me!!
I don't know about healthier! It's pretty calorie dense.
This DOES look wonderful, hardlikearmour! I haven't used sunchokes in years. I especially love the idea of polenta in the crust. I also like to use a bit of rice flour in a crust for a kind of mysterious crunch. Thank you!
I used the Bob's Red Mill whole grain corn flour. It gives it a nice texture. I tried with medium grind cornmeal, but it was a bit too crunchy.
Beautiful, and sounds absolutely delicious. I will definitely keep my eye out for sunchokes at the market. Thanks for another terrific recipe!
Thanks! I hope you can find some, they're really tasty.
Thanks, monkeymom! I've been thinking about trying them for awhile, so this seemed like a great opportunity. So glad I did, too, because they're yummy.
Absolute yum! I've never cooked with sunchokes, but you've inspired me.
You should try them!
Holy moly! That thing is gorgeous. And sounds really yummy. I'm back to square one. :)
Thanks, mrslarkin! I'm really glad I decided to try sunchokes, they are delish.
This sounds delicious! I love sunchokes and appreciate a new recipe for using them. Can you really get away without peeling them? I always thought they needed to be peeled, which is a lot of work, given their knobby contours.
Yep, scrub them just like you would a potato. This was my first time playing with sunchokes, and I'm wondering what took me so long!
No! Peel them peel them peel them! It does take a bit more effort but it's always worth it. The skins can be just too chewy so you miss the meltingly tender texture of the flesh. Plus they have a habit of turning a rather unpleasant grey colour. It might be a bit of extra effort but it's always worth it.
Even if you're not peeling them (and especially if you are), you must place scrubbed or peeled jerusalem artichokes in a bowl of water with a good squeeze of lemon or some vinegar. This prevents them from turning grey.
LOL, josh! You're quite passionate about sunchokes! For this tart the scrubbing and roasting works well. They don't seem to turn gray since they get cooked right away, and having a little texture works well in this application.
Kristen is the Senior Editor of food52.
I love sunchokes! And I love this tart! It's got so many of my favorite things in it. And I like putting some rosemary in my crusts too. I just read the discussion around peel vs scrub. I used to peel mine, but switched to a good scrubbing with something slightly abrasive like a plastic scrubby thing for dishes. The skin seemed thin enough to remove (for the most part). I might be affecting the texture somewhat, but what a huge timesaver!! I'm adding this tart to our menu for our week in the mountains!