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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.
- Vegetable oil, for brushing the pan
- 1 short-crust pastry or 1 lb store-bought pastry
- 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
For short-crust pastry:1. Put the flour and salt into a bowl and add the butter. Rub it in by hand, or using a mixer fitted with the paddle attachment, until you reach a fine bread crumb texture. A third easy option is to use a food processor.2. Add the water and continue working just until the dough comes together. Stop at once. Shape the pastry into a disk roughly 1 1/2-inches thick, wrap it in plastic wrap, and chill for at least 2 hours.3. The pastry will keep in the fridge for 5 days and for at least a month in the freezer. Thaw in the fridge overnight.For tart:1. Lightly oil a 9-inch tart pan with a removable bottom. On a lightly floured surface, roll out the pastry to 1/16-inch to 1/8-inch thick. Use the pastry to line the pan, pressing it well into the corners and the sides and allowing it to spill over the edge by at least ¾ inch / 2 cm. This excess will be trimmed later. Prick the base with a fork in a few places, then leave the tart shell to rest in the fridge for at least half an hour.2. Preheat the oven to 325°F. Cut a circle of waxed paper greater in diameter than the base plus the sides of the tart pan. Tuck it in the pastry shell and fill with dried beans or rice. Blind bake the shell for 35 minutes, then remove the paper and the beans or rice (you can keep them and reuse indefinitely for baking blind). Return the pastry shell to the oven and bake for a further 5 to 10 minutes, until lightly golden and thoroughly cooked. Remove from the oven and leave to cool.3. While your pastry is resting and baking, prepare the filling. Place the artichokes in a saucepan, cover with cold water, and bring to a boil with a little salt. Lower the heat and simmer for 15 minutes, until tender. Drain and leave to cool.4. Cut the chard leaves off the stalks, then coarsely chop the leaves and stalks, keeping them separate. Heat the oil in a large frying pan, add the stalks, and fry for 2 minutes, then add the leaves and the rosemary. Sauté for 6 to 8 minutes, depending on how woody the chard is. It should wilt completely. Remove from the heat, stir in the lemon juice, garlic, and some salt and pepper and leave to cool.5. Whisk together the heavy cream, crème fraîche, eggs, and a pinch of salt and pepper. Spread the artichokes, chard, and feta over the base of the pastry shell, arranging them so that all the ingredients are visible. Pour the custard mixture on top. Make sure that you don’t fill the tart to the rim. You want bits of the filling to show above the custard. Carefully transfer the tart to the hot oven and bake for 15 minutes. Then cover with aluminum foil, keeping it away from the tart’s surface, and bake for a further 45 minutes, until the filling is set. If the top is still pale at this point, remove the aluminum foil and leave the tart in the oven for a few extra minutes.6. Remove from the oven and allow to cool slightly. Break off the excess pastry and take the tart out of the pan. Serve warm or at room temperature.
You can also make this tart with spinach, as it was prepared on TODAY.
- 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
1. Preheat the oven to 400°F. Bake the sweet potatoes in their skins for 35 to 45 minutes, until they soften up but are still slightly raw in the center (check by inserting a small knife). Leave until cool enough to handle, then peel and cut into slices 1/8-inch thick.2. While the sweet potatoes are in the oven, roll out the puff pastry to about 1/16 inch thick on a lightly-floured work surface. Cut out four 2 ¾ by 5 ½-inch rectangles and prick them all over with a fork. Line a small baking sheet with parchment paper, place the pastry rectangles on it, well-spaced apart, and leave to rest in the fridge for at least half an hour.3. Remove the pastry from the fridge and brush lightly with the beaten egg. Using an icing spatula, spread a thin layer of sour cream on the pastries, leaving a ¼-inch border all around. Arrange the potato slices on the pastry, slightly overlapping, keeping the border clear. Season with salt and pepper, crumble the goat cheese on top, and sprinkle with the pumpkin seeds and chile. Bake for 20 to 25 minutes, until the pastry is cooked through. Check underneath; it should be golden brown.4. While the galettes are cooking, stir together the olive oil, garlic, parsley, and a pinch of salt. As soon as the pastries come out of the oven, brush them with this mixture. Serve warm or at room temperature.
- 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
For sweet pastry:1. Put the flour, confectioners’ sugar, lemon zest, and salt in a bowl and add the butter. Rub it with you hands or, more easily, using a mixer fitted with the paddle attachment. Or, you can do the job in a food processor. In all cases, you need to mix the ingredients until you get a coarse bread crumb consistency, making sure there aren’t any large lumps of butter left.2. Add the egg yolk and water and mix just until the dough comes together, being careful not to mix any longer than necessary. You might need to add a tiny amount of additional water.3. Remove the dough from the mixing bowl and knead very lightly for a few seconds only, just to shape it into a smooth disk, 2 to 2 1/2-inches thick. Wrap in plastic wrap and chill until ready to use. The pastry will keep in the fridge for a week and for at least a month in the freezer. Thaw in the fridge overnight.For prebaked shells:1. Start by brushing your tartlet pans with a thin layer of melted butter, then leave to set in the fridge.2. Meanwhile, prepare a wide, clean working surface and have ready a rolling pin and a small amount of flour. Lightly dust the work surface, place the pastry in the middle, and roll out the pastry thinly, turning it around as you go. Work quickly so it doesn’t get warm. Once the pastry is no more than 1/16 to 1/8 inch thick, cut out 6 circles using a pastry cutter or the rim of a bowl. Line the buttered pans by placing the circles inside and gently pressing them into the corners and sides. Leave to rest in the fridge for at least 30 minutes.3. Preheat the oven to 300°F. Line each pastry shell with a circle of scrunched-up waxed paper or a piece of foil. It should come 3/8 inch above the edge of the pastry (paper muffin liners are another great solution). Fill them with rice or dried beans, then place in the oven and blind bake for about 25 minutes. By then they should have taken on a golden brown color. If they are not quite there yet, remove the beans and lining paper and continue baking for 5 to 10 minutes. Remove from the oven.4. Keep the beans or rice and the paper holding them for future use. Remove the tart shells from the pans while they are still slightly warm and leave them to cool down completely.For white chocolate and raspberry:1. Crush the fresh raspberries with a fork and then pass them through a fine sieve to remove the seeds. Set the smooth coulis aside.2. Put the white chocolate and the butter in a heatproof bowl. Heat the cream in a small saucepan and bring to a boil, watching it constantly. As soon as it comes to a boil, pour it over the chocolate and butter and stir gently with a rubber spatula. Continue until all the chocolate has melted and you are left with a smooth, shiny ganache.3. Immediately, before the ganache begins to set, spoon 1 teaspoon jam into each shell. Carefully pour in the ganache; it should almost reach to the rim (if the ganache does begin to set, heat it gently over a pan of hot water before pouring). Be very gentle now and don’t shake the shells.4. Spoon a tiny amount of the raspberry coulis — not more than ½ teaspoon — into the center of each tartlet. Use the tip of a knife or a skewer to swirl the coulis around. Carefully transfer the tartlets to the fridge and leave them there to set. Remove at least 30 minutes before serving.
Read more about "Jerusalem."