Ingredients

• 90 g Jerusalem artichoke
• 280 g 00 flour plus a little
• 100 g fresh cream
• 70 g milk
• 70 g pre-cooked corn flour plus a little
• 70 g butter plus a little
• 3 celery stalks
• 2 shallots
• 2 yolks
• 1 egg
• laurel
• thyme
• Sesame seeds
• sesame oil
• extra virgin olive oil
• salt
• pepper

For the Jerusalem artichoke mini flan recipe, mix the 00 flour with the corn flour, butter and 150 g of lightly salted boiling water, until you obtain a compact dough. Let it rest for at least 45 minutes, covered, in the refrigerator. Peel the celery stalks with a potato peeler, outside and inside. Cut them into julienne strips and soak them in cold water. Clean the Jerusalem artichokes; cut 100 g into slices and stew them with 70 g of milk, 70 g of water, salt, ground pepper and half a bay leaf, for 5 minutes after boiling. Remove the bay leaf and blend the Jerusalem artichokes in cream.

Then add the cream, egg and yolks and season with salt if necessary. Cut the other Jerusalem artichokes into small pieces and soak them in water. Also cut the shallots into small pieces and brown them in a pan with 2 tablespoons of extra virgin olive oil, for 2 ', with a little pepper. Drain the Jerusalem artichokes and transfer them to the pan with a little of their water. Lower the heat to the minimum and salt, cover and cook for 2-3 minutes. Finally, remove the lid and roast the Jerusalem artichokes a little, for another 2-3 minutes. Perfume with a little thyme and turn off.

Roll out the dough on a floured surface, to a thickness of 3 mm, cut out 12 disks (ø 11-12 cm) and line 2 multiple tart molds (ø 7 cm), buttered and floured with a little cornmeal. Leave a slight surplus of pasta, a little scalloped. Prick the bottom, distribute the chopped Jerusalem artichokes in the molds, then fill them with the blended ones. Bake at 170 ° C for 25-30 '. Drain the celery, season it with sesame oil and sesame seeds and serve it with the flan.