Millefeuille Pastry with Jerusalem Artichoke and Crescenza Cheese

Servings: 4
Prep time: 20
Cooking time: 25
  1. Clean the Jerusalem artichokes and chop them into thin slices using a mandolin, don’t remove the peel. Sear them into slightly salted boiling water for about 5 minutes, then drain them and place them on a colander, to remove the excess water.
  2. Cover a baking tray with parchment paper and create the base of the tart layering the Jerusalem artichoke slices one on top of each other. Season with a drizzle of oil, a sprinkle of bread crumbs, some crescenza cheese and a few drops of soy sauce. Continue until you finish the slices. Drizzle the remaining oil on top and complete with the hazelnut crumbs.
  3. Bake at 200°C for 15-20 minutes, then you’re done!