| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 30g | 13g | 34g |
| sugars | fibre | protein | salt |
| 4g | 3g | 16g | 1.02g |
Every recipe has a story, and every story, like them or not, has an origin. Coupling my West Coast upbringing with my gourmand exploration of the States, I’ve developed quite a collection of these edible anecdotes. The recipe for the Jerusalem Artichoke and Bacon Tart is a tale of love that began when I first discovered the uniquely textured and wonderfully flavorful Jerusalem artichoke, a too-often-overlooked vegetable that brings a sweet nuttiness to this savory tart.
Old Meets New In This Tart
This recipe really is a fusion of traditional and modern, a little bit like my life in sunny California. Everyday, our kitchen gets filled with a mélange of classic and contemporary tastes. After all, doesn’t everyone want a bit of comfort and convenience in their meals while still enjoying health benefits? Chock-full of Jerusalem artichokes, coupled with thick cut bacon oozing out bites of hearty deliciousness, this tart does exactly that.
Benefits to Love
Not just a well-rounded meal in terms of flavor, this tart packs a wallop of nutritional gains. Jerusalem artichokes, also known as sunchokes, are brimming with inulin, a type of fiber that aids digestion. They are also a great source of iron, needed for regular metabolism and blood production. The bacon, while it represents some of our caters-to-the-soul element, also lends a generous dose of protein.
I love serving the Jerusalem Artichoke and Bacon Tart alongside a crispy, fresh salad. The combination shouts nothing but balance — the rich, creamy tart with the light and crunchy salad. If you’re a fan of quiches or savory pies in general, this tart is going to be right down your alley.
From my sunny valley kitchen to yours, I share this recipe with delight, offering you not just a meal, but a tale waiting to be told — a tale woven with the threads of comfort, health, and love for food. Cook it with joy and share it with love!
What You’ll Need
- 1 pound Jerusalem artichokes
- 6 slices of thick cut bacon
- 1 premade pie crust
- 1 cup sharp cheddar cheese, grated
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh chives, finely chopped
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit.
Step Two
While the oven is heating up, wash the Jerusalem artichokes thoroughly. Cut them into thin slices, about 1/8 inch thick.
Step Three
Heat the olive oil in a large non-stick pan over medium heat. Add the bacon slices and cook until crispy. Once done, transfer them to a paper towel, let cool, and then crumble.
Step Four
In the same pan, add the sliced artichokes and slightly sauté them until they become soft and lightly browned. Remove them from heat and set aside.
Step Five
In a large bowl, beat together the eggs, heavy cream, whole milk, salt, and pepper.
Step Six
Begin assembling your tart. Lay out the pre-made pie crust in a tart tin making sure to push it well into the corners. Bake the crust for about 10 minutes, then remove from the oven.
Step Seven
Start filling your tart. Sprinkle half the cheese onto the warm crust, then layer on the crumbled bacon and sautéed Jerusalem artichokes. Pour the egg mixture over the top, then sprinkle with the remaining cheese.
Step Eight
Bake the tart for about 25-30 minutes or until the top is golden and the filling is set.
Step Nine
Remove from the oven and let it cool for a few minutes. Garnish with fresh chives before serving. Your delicious Jerusalem Artichoke and Bacon Tart is ready to enjoy!
