Servings:
4
Prep time:
20
Cooking time:
25
INGREDIENTS
- - 800g Jerusalem artichoke
- - 200g crescenza cheese
- - 50g hazelnut crumbs
- - 3 tablespoon whole wheat bread crumbs
- - 4 tablespoons extra virgin olive oil
- - soy sauce
- - salt
- - pepper
INSTRUCTIONS
- 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.
- 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.
- Bake at 200°C for 15-20 minutes, then you’re done!
