Seasonal Cooking: A Rustic Autumn Tart with Leeks & Jerusalem Artichokes

Sarah
Oct 31
2 min read

This Leek and Jerusalem Artichoke tart is one of those recipes that feels like a warm hug on a plate, perfect for these darker evenings and shorter days. Think Tarte Tatin, but savoury. It’s simple, seasonal, and full of flavour—perfect for a cosy lunch or a relaxed dinner with friends. This tart is one of those recipes that feels like a warm hug on a plate, perfect for these darker evenings and shorter days. Think Tarte Tatin, but savoury. It’s simple, seasonal, and full of flavour—perfect for a cosy lunch or a relaxed dinner with friends. Let’s get into it.

Ingredients

1 (320g) pack ready-rolled puff pastry
1½ tbsp olive oil
25g salted butter
2 rosemary sprigs, leaves picked and roughly chopped
2 leeks, thickly sliced
300g Jerusalem artichokes, thinly sliced
25g blanched hazelnuts, toasted and roughly chopped
6 dollops crème fraîche (optional)
120g rocket with a drizzle of balsamic
Grating of strong Cheddar cheese

Method

Step 1: The pastry

Preheat your oven to 200°C (180°C fan) / Gas 6.

Using a large plate as a template, cut out a disc from the puff pastry that fits your biggest ovenproof pan. Cover and chill the pastry disc in the fridge while you prep the veg.

Step 2: Build the Base of Jerusalem artichokes and leeks

Drizzle 1 tbsp olive oil onto your pan in a circle, roughly the size of your pastry disc. Dot over the butter, scatter the chopped rosemary, and season well.

Layer the sliced leeks and Jerusalem artichokes in a rustic circle—don’t worry about perfection, just aim for even coverage.

Lay the chilled pastry disc on top and gently press down the edges with a fork to seal. The aim is prevent any juices from escaping from under the pastry lid.

Step 3: Bake & Finish

Bake for 35 minutes, until the pastry is golden and crisp.

Let it cool for 5 minutes, then carefully invert the tart onto a serving board or plate—this is your big reveal moment!

Scatter over the toasted hazelnuts, grate a bit of cheese over, and add a few dollops of crème fraîche if you fancy, and finish with a tumble of rocket dressed in the remaining oil, some balsamic vinegar and a pinch of seasoning.