Jerusalem artichokes may look like knobbly little troublemakers, but here they’re tamed into a soft, truffly tangle with leeks, all tucked into a crisp pastry shell. This is the tart I want in slim, fragrant slices at Christmas, passed round with fizz and a sharp green salad.

Meeting the Knobbly One

There are certain vegetables that make you pause for a second. Jerusalem artichokes are firmly in that camp. They sit in the market crate looking knobbly, beige and slightly prehistoric. This Jerusalem artichoke and leek tart is my way of making them feel less intimidating.

You are not entirely sure which bit to peel, or even where to start. Yet once cooked, they turn tender, sweet and faintly nutty. The flavour sits somewhere between potatoes, globe artichokes and roast chestnuts.

A silky truffle pesto mixture threads through everything and brings an instant sense of luxury. This tart sounds cheffy, yet feels reassuringly homely on the fork.

Winter Roots, Soft Leeks, Deep Flavour

Jerusalem artichokes appear just as the days start to draw in. They feel made for late autumn and the run up to Christmas. You may buy a small bag with good intentions, then leave it rolling around the veg drawer. Their knobbles can be off putting. So this Jerusalem artichoke and leek tart is a gentle way in to getting to know this vegetable.

Leeks are the obvious partner here. They soften in the pan until they slump into sweetness. That gentle allium flavour never bullies. Instead, it wraps around them and takes the edge off their earthiness. The truffle pesto then adds a low, savoury hum that runs through every bite. It feels really rather indulgent indeed.

When the tart comes out of the oven, the top is just set and lightly bronzed. Underneath, the leeks stay soft and silky. The slices of Jerusalem artichoke keep their shape, yet give way easily to the knife. Every slice shows little mosaics of cream, green and gold.

This is winter food, but it still feels bright.

A Tart That Works Hard for Christmas

Because it serves neatly and behaves well at room temperature, this Jerusalem artichoke and leek tart is a gift at Christmas. You can bake it earlier in the day, or even the day before. Then you only need to bring it back to a gentle warmth. The pastry stays crisp and the filling keeps its truffly richness.

As a Christmas starter, it does nearly all the work for you. Cut slim wedges and serve them on small plates with a sharp green salad. Or slice the tart into narrow fingers or little squares. Guests can eat them by hand with a glass of fizz. The pieces disappear from the board while the main course is still resting.

The flavour also plays very nicely with the rest of the festive table. The earthy Jerusalem artichokes, sweet leeks and truffle notes sit happily alongside turkey, beef or a meat free centrepiece. They give you something savoury and interesting that is not yet another sausage in a different outfit!

Not Just for the Big Day

Although it shines as a Christmas starter, I reach for this Jerusalem artichoke and leek tart all winter. A larger wedge with crisp leaves makes the easiest lunch. It also slips nicely into a lunchbox, eaten at room temperature with a fork at your desk.

Most of all, it helps you be braver with those knobbly roots. Once you have baked them into a tart like this, they stop feeling mysterious. You may find yourself dropping Jerusalem artichokes into soups, stews and tray bakes without a second thought. Here though, they have their own small moment in the spotlight.

And if this has won you over, chances are you will love my celeriac and apple soup as well. Or try the smoked salmon and black sesame tarts, another quietly perfect starter for entertaining.