Sunchokes (aka Jerusalem Artichokes) are a great winter root vegetable. They are native to North America and related to sunflowers. The tubers taste best after at least one hard frost, and they can be harvested anytime the ground is not frozen. When raw they are somewhat like water chestnuts, and when cooked their flavor is reminiscent of artichoke hearts.
<br /> For this tart I used a corn flour rosemary crust with a roasted sunchoke, leek, and pancetta filling. I am able to harvest rosemary from my garden year round, so I like to use it in the winter when the more tender herbs are sleeping. The rosemary perfumes the crust and the cornflour lends some nice texture. The filling is a combination of roasted sunchokes, leeks, cheese and pancetta. The sunchokes are the star of this dish, and the rest of the ingredients make a great cast of supporting characters! I think a slice of this combined with a salad would be a perfect late winter lunch or light supper.

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