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Jerusalem artichoke, pear and pecan tartelette

A sophisticated combination of pickled Jerusalem artichoke and fresh pear. The pecan adds a delicate texture and warm nutty flavour.

Makes 90.

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Allergens and dietary requirements

  • Nuts
  • Cow's milk
  • Lactose
  • Soy
  • Gluten
  • Sulphite
  • Vegetarian

Ingredients

300
g
Jerusalem artichoke, cut in cubes
100
g
onion, diced
30
ml
olive oil
100
g
cane sugar
240
g
sherry vinegar
320
g
sherry, medium
2
leaves
bay leaf
20
sheets
brik pastry sheets
100
g
butter, melted
300
g
pear, cut in brunoise
100
g
pecan, finely chopped, toasted

Scale recipe

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