Crispy Puff Pastry with Sautéed Jerusalem Artichokes
Category: Appetizers
Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| Jerusalem Artichokes (Topinambur) | 100g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Fresh Parsley | 1 bunch |
| Fresh Thyme | 2 sprigs |
| Fresh Marjoram | 2 sprigs |
| Fresh Mint | 1 sprig |
| Puff Pastry Sheets | 12 |
| Extra Virgin Olive Oil | to taste |
Instructions:
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Prepare the Jerusalem Artichokes: Start by peeling and cleaning the Jerusalem artichokes. Once clean, slice them into thin rounds and then into small, even cubes. Set aside.
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Chop the Herbs: Finely chop the fresh parsley, thyme, marjoram, and mint. Set them aside for later use.
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Sauté the Jerusalem Artichokes: Heat a drizzle of extra virgin olive oil in a skillet over medium heat. Add the cubed Jerusalem artichokes to the pan and cook them for a couple of minutes, allowing them to soften and take on a golden color.
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Season the Artichokes: Once the Jerusalem artichokes have softened, season them with salt and pepper to taste. Add the chopped herbs to the pan and stir to combine. Continue cooking for another minute or so, ensuring the flavors meld together.
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Assemble the Pastry: Take a sheet of puff pastry and place a teaspoon of the sautéed Jerusalem artichokes on top of each sheet. Spread it evenly, ensuring a nice layer of the cooked artichokes on each piece of pastry.
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Finish the Dish: Top each pastry with a fresh grind of black pepper. Place the filled puff pastries on a baking tray and bake according to the instructions on your puff pastry package, typically until golden brown and crispy.
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Serve: Once baked, remove from the oven and allow them to cool slightly. Serve these delightful puff pastries as an appetizer, perfect for any gathering or as a light snack.
Enjoy the crispy puff pastry paired with the earthy, herb-infused flavor of sautéed Jerusalem artichokes—an elegant appetizer that’s simple yet full of flavor!
