East meets west: Make an artichoke-chard tart, more

Yotam Ottolenghi and Sami Tamimi both grew up in Jerusalem, Ottolenghi on the city's Jewish west side, Tamimi on the Muslim east side. Their unlikely friendship spawned a popular restaurant and cookbook, "Jerusalem," featuring flavors and dishes from their respective cultural traditions. Here, they make sweet potato galettes, a Jerusalem artichoke and Swiss chard tart, and white chocolate tartlets.

Jerusalem artichoke and Swiss chard tart
Servings:

Makes 4 to 6 servings

Ingredients

    • Vegetable oil, for brushing the pan
    • 1 short-crust pastry or 1 lb store-bought pastry
  • For filling:

    • 1 1/3 lb Jerusalem artichokes, peeled and cut into 3/4-inch cubes
    • 9 oz Swiss chard (or spinach)
    • 4 tbsp olive oil
    • 1/2 tsp chopped rosemary
    • Juice of 1/2 lemon
    • 1 clove garlic, crushed
    • Scant 1 cup heavy cream
    • 3 1/2 tbsp crème fraîche
    • 2 free-range eggs
    • 5 oz feta cheese, broken into pieces
    • Salt and freshly ground black pepper
  • For short-crust pastry:

    • 2 1/3 cups all-purpose flour
    • 1/2 tsp salt
    • 2/3 cup cold unsalted butter, cut into 3/8-inch / 1-cm dice
    • 4 1/2 tbsp ice-cold water

Preparation

Baking Directions:

Tips:

Sweet potato galettes
Servings:

Makes 4 servings

Ingredients

    • 3 sweet potatoes, about 12 oz
    • 9 oz puff pastry
    • 1 free-range egg, lightly beaten
    • 6 1/2 tbsp sour cream
    • 3 1/2 tbsp aged goat cheese
    • 2 tbsp pumpkin seeds
    • 1 medium-hot chile, finely chopped
    • 1 tbsp olive oil
    • 1 clove garlic, crushed
    • 2 tsp chopped flat-leaf parsley
    • Coarse sea salt and freshly ground black pepper

Preparation

Baking Directions:

Tartlets
Servings:

Makes 4 servings

Ingredients

  • For shells:

    • 3 tbsp unsalted butter, melted, for brushing
    • 1⁄4 to 1⁄3 recipe sweet pastry
    • All-purpose flour for dusting
  • For white chocolate and raspberry:

    • Scant 1/3 cup raspberries
    • 6 1/2 oz white chocolate, chopped into tiny pieces
    • 4 tsp unsalted butter, cut into 1/4-inch dice
    • 6 tbsp heavy cream
    • 6 tsp raspberry jam, store-bought or homemade
    • 6 prebaked tartlet shells
  • For sweet pastry:

    • 2 2/3 cups all-purpose flour
    • Scant 1/2 cup confectioners’ sugar
    • Grated zest of 1/2 lemon
    • 1/4 teaspoon salt
    • 3/4 cup cold unsalted butter, cut into small cubes
    • 1 free-range egg yolk
    • 2 tbsp cold water

Preparation

Baking Directions:

Read more about "Jerusalem."

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