Jerusalem artichoke tartlets with walnuts and lamb's lettuce

This tartlet recipe is dear to my heart because it showcases Jerusalem artichokes, an ancient vegetable that is too often overlooked. I discovered this combination at a winter market where a passionate market gardener let me taste his raw Jerusalem artichokes: their subtle artichoke and hazelnut flavor immediately inspired this creation.

The marriage of the creamy sweetness of cooked Jerusalem artichoke, the crunch of walnuts, and the peppery freshness of lamb's lettuce creates a perfect balance on the palate. These tartlets make an elegant starter that will pleasantly surprise your guests while remaining easy to prepare.

Nutritionally, Jerusalem artichokes are a treasure trove: rich in inulin (excellent for gut health), potassium, and iron. Combined with the omega-3 fatty acids in walnuts and the vitamins in lamb's lettuce, this starter offers both pleasure and health benefits.

You can adapt this recipe to your taste: replace the walnuts with hazelnuts, add a touch of honey to the cream for extra sweetness, or vary the herbs with rocket or spinach shoots.

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Jerusalem artichoke tartlets with walnuts and lamb's lettuce

Recipe by Nathalie Laplace

0.0 out of 0 votes

Type of dish: entranceKitchen: FrenchDifficulty: average

Portions

4

portions

Preparation time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crispy tartlets filled with a smooth Jerusalem artichoke cream, enhanced with walnuts and fresh lamb's lettuce. A refined starter that reveals all the delicate flavor of this often overlooked winter vegetable.

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Ingredients

• 4 individual ready-to-bake tartlet shells

• 400g of Jerusalem artichokes

• 60 g of walnut kernels

• 80g lettuce of lamb's

• 100 ml of full liquid cream

• 2 eggs

• 1 shallot

• 1 tablespoon of walnut oil

• 1 tablespoon of apple cider vinegar

• 30g cheese of grated Parmesan

• Salt, white pepper

• Nutmeg

Also read:  Chicken, leek and butternut squash pie with walnuts

Preparation steps

• Preheat the oven to 180°C. Prick the tartlet bases and bake them blind for 8 minutes.
• Peel the Jerusalem artichokes and cut them into pieces. Cook them for 15 minutes in boiling salted water until tender.
• Meanwhile, finely chop the shallot and roughly crush the walnut kernels.
• Drain the Jerusalem artichokes and blend them with the cream and shallot until smooth. Let it cool for 5 minutes.
• Incorporate the eggs one by one into the Jerusalem artichoke puree, then the Parmesan cheese. Season with salt, pepper and a pinch of nutmeg.
• Divide this mixture among the pre-baked tartlet shells. Bake for 12 minutes until the surface is golden brown.
• Prepare the salad: mix the walnut oil and vinegar, season. Wash and spin dry the lamb's lettuce.
• Serve the tartlets warm, accompanied by the lamb's lettuce salad and sprinkled with crushed walnut kernels.

📝 Notes

Jerusalem artichokes can cause bloating in some people. Start with small amounts if you don't usually eat them. Storage: These tarts reheat very well in the oven the next day.

💡 Chef's Tips

Choose firm, unblemished Jerusalem artichokes. You can peel them after cooking if you prefer. The cream can be prepared the day before and gently reheated before adding the eggs.

🔄 Variations

• Vegan version: replace the eggs with 2 tablespoons of chickpea flour and omit the Parmesan cheese
• Autumn version: add some diced apples to the lamb's lettuce salad

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.