Roasted Jerusalem Artichoke, Radicchio & Feta Tart

Who doesn't love a good tart, especially now spring is on it's way! Bayley & Sage fly in deliciously sweet and nutty Jerusalem artichokes from France which I had to try teaming with one of their specially selected cheeses; I chose the tangy, crumbly feta as it highlights the earthy tones of the artichokes perfectly, although it wasn't easy as their range is extensive! I made a rustic (because my pastry handling skills aren't great!) tart filled with the heavenly roasted artichokes, salty feta and vibrant

radicchio to add some zest. The Jerusalem artichokes are pre roasted giving them fantastic colour before being sautéed with the radicchio, garlic, thyme and lemon. There are a few steps to this recipe but it is very easy, thank god for ready to roll pastry! Enjoy with a big salad or as a starter to a main meal.

All the ingredients that I used today are from Bayley & Sage on a collaboration for an Easter menu for you to enjoy with your family and friends.

Makes 6 servings


425g Jerusalem artichoke, peeled and chopped into small squares

150g radicchio leaves, roughly chopped

1 garlic clove, minced

5 springs of thyme

Half a lemon, for squeezing

Olive oil, for cooking

500g ready to roll shortcrust pastry

3 medium eggs or 2 large

210g double cream

60g creme fraiche

80g feta

Salt & pepper

You will need a 25cm loose bottomed tart dish


Preheat the oven to 180C Fan.

Place the artichoke in a baking tray, drizzle with olive oil and season generously. Pop in the oven for 30 minutes, until coloured and softened.

Meanwhile, dust a clean, dry surface and dust with flour. Roll out your pastry evenly to fit your dish, it should be roughly 3mm in thickness. Using the rolling pin, carefully lay the pastry over the tin. Press the pastry into the tin and all around the edges. To create the rustic look, trim the pastry but leave plenty hanging over the edge of the tin, the pastry will shrink so make sure you leave an inch at least. Prick the base several time with a fork, cut a layer of baking paper to fit the tin and then pour in the baking beans. If you don't have baking beans, you could use dried rice or lentils.

Once the artichoke is out of the oven, pop the pastry in to blind bake for 15 minutes.

Meanwhile, heat a generous glug of olive oil in a large frying pan over a low/medium heat. Throw in the roasted artichokes, radicchio, thyme, and garlic. Squeeze over the lemon and then sauté for 5 minutes or until nearly all of the radicchio leaves have wilted. Take off the heat and put to one side.

Now beat together the eggs, double cream and creme fraiche with salt and pepper.

Once the pastry out of the oven, spread the vegetable mixture in the tart case and crumble the feta evenly. Now pour the egg and cream mixture over the top and pop the tart in the oven. Bake for 30 minutes until golden, cover with foil and bake for a further 15 minutes.

Allow the tart to cool before removing it from the tin. Place the tart on a large jar and then gently remove the ring from around it.