ROUGH PUFF

Place flour and salt in kitchen aid bowl, slowly add the fridge cold diced butter and then once semi-incorporated, slowly add the water to form a dough.
Give a knead on the table and then allow to rest in fridge for at least an hour.
After this do a double fold and place back in fridge.
After another hour, do another double fold and place back in fridge.
The dough is now ready to roll.
Roll into 3mm thick sheets, prick, egg-wash and dusted with icing sugar on both sides, ensuring dough is still very cold.
Bake @190c on a flat black tray with a flat half gastro on top, till golden brown. Once cooled, punch with a circle cutter.

JERUSALEM ARTICHOKE GRATIN

Bring milk and cream up to boil with 10g salt, black pepper, thyme bay, garlic, kombu and parmesan.
Peel the J.chokes and slice 4mm thick on mandolin into acidulated water.
Peel and slice potatoes, drain J.chokes and place into a large pot with strained cream mix and the rest of the salt.
Bring up to boil and then strain. Place the artichokes and potato into a lined Le Creuset Tray and press down to flatten evenly.
With the cream mix whisk in the potato starch and pour into the tray just to cover.
Place a sheet of parchment on top and cook @150c for 75 mins. Check with a skewer and once cooked press with another Le Creuset and a bottle of oil.
Leave overnight to press before cutting into 15mm strips.
Join 2 strips together and punch with a circle cutter. Place on top of puff pastry disk and cut in half.

PICKLED JERUSALEM ARTICHOKE

Firstly, bring pickle ingredients to boil and leave to cool.
Slice J.choke on mandolin 2mm thick and then punch out with a small star cutter.
Lightly salt and then compress twice in the pickle.

CARAMELISED J.CHOKE PUREE

Place olive oil into pan, when hot add the grated the J chokes, seasoning, cook all the way down without a lid, for approx. 20-25 mins, till well roasted & caramelised.
add veg nage and cream, then reduce over 15-20 mins till almost dry, then puree till very smooth.
Check seasoning.

GREEN MANDARIN DRESSING

Reduce the juice and sugar in a pan by ¾ and in a separate pan blanche the mandarin brunoise from cold twice.
Combine everything together.

CHEWY BABY CARROTS

Place everything into a vac-pac bag and cook at 88c in water bath for 25 mins, till tender.
Reduce these the liquid down in a pan, then once glazed add carrots back in to coat well.
Place into a dryer at 70c for 4-6 hrs till they have shrunk by half, then store them in an air tight container.
These are then cut into 4 on the diagonal.

BITTER LEAF SALAD POT

Cut all the leaves into bite sized shapes and slice the carrots on the mandolin.
Compress all individually in ice water 3 times then drain really well. For a portion pot place 2 of each leaf and 3 carrot slices, tops and chewy carrots per person.

ASSEMBLY

Place dots of puree on the outer edge of the tart followed by pickled J.choke around the top.
Place picked thyme leaves on top as well. Dress salad with dressing and maldon and place on the side.