Jerusalem artichoke tart, Périgord black truffle, mushroom and thyme from Core (page 204) by Clare Smyth

  • carrots
  • Parmesan cheese
  • Show all ingredients...

  • EYB Comments

    Can use the confit shallots on page 246, the black truffle purée on page 248, and the malted sourdough on page 237 for the sourdough crumbs.

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Notes about this recipe

  • Eat Your Books

    Can use the confit shallots on page 246, the black truffle purée on page 248, and the malted sourdough on page 237 for the sourdough crumbs.

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