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Queen of tarts

A vegetarian treat with an exotic touch

February 22nd, 2006 issue

From the chef: Roman Paulus

The dough for this regal vegetarian delight can be used in a variety of recipes.

This tart is a fine vegetarian dish that showcases the flavor of the Jerusalem artichoke, also known as "topinambur." Though the topinambur is similar to the potato, it was used as a basic food staple long before potatoes were imported from America and other places across the globe.

One of the benefits of topinambur is its nutty flavor, which blends exceptionally well with brioche dough. Goat cheese and sun-dried tomatoes also complement the flavor of the tart, and I would recommend using fresh goat cheese for its mild taste. Using fresh goat cheese instead of packaged ensures that the strong flavor will not dominate the tart as a whole.

As an added bonus, the dough below can also be used for any kind of recipe calling for yeast dough. For outstanding taste and texture, the dough should rise overnight in the refrigerator. The process may take a bit longer, but the result — a finer, silkier dough — more than validates the extra time.

JERUSALEM ARTICHOKE AND GOAT CHEESE TART

with aromatic herbs

Ingredients (for 3 tarts)

For the dough

  • 250 grams flour

  • 3 eggs

  • 120 grams butter

  • 2 teaspoons milk

  • 30 grams sugar

  • 5 grams yeast

  • 5 grams salt

Prepare the dough in a standard way.

Topinambur mash

  • Peel the topinambur and boil in salty water until soft, then use a food processor to make a mash.

Preparation of 1 tart

  • 30 grams topinambur mash

  • 30 grams topinambur slices, soft-boiled

  • 15 grams sun-dried tomatoes

  • 15 grams goat cheese

  • 10 grams fresh herbs & rucola salad

  • Cut 1/3, or approximately 150 grams, of the dough. Roll out a thin, round base with a diameter of approximately 15 cm. Apply the tompinambur mash all over the surface, keeping an edge of 1 cm without the mash. Add sun-dried tomatoes, slices of boiled topinambur and goat cheese. Bake the tart at 160°C for 15 minutes.

  • Place the tart on a plate and garnish with fresh aromatic herbs, drizzle with olive oil, and serve.

Roman Paulus is sous-chef at CzecHouse Grill and Rotisserie,

Pob˝eĎní 1, Prague 8-Karlin (near metro Florenc, inside the Hilton Prague). Tel. 224 842 700.


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