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Thursday, 16 July 2015

'Paris Meet Jerusalem' Savoury Tart



A Bake of Eggs, Potatoes, Goat’s Cheese, Black Olives & Artichokes; this tart combines the ingredients shared between Paris & Jerusalem. Also this recipe fuses two classic techniques and recipes from both cuisines that share more ‘in common’ than ‘different’ and as such a natural combination that lead to a blissful marriage.

Mffaraket Batata is a Palestinian dish of baked eggs with roasted potatoes usually had with toasted bread; and Quiche as you know is also a version of baked eggs in a dough shell to which you can add other vegetables and aromatics too. From these similarities this recipe was inspired.

Tips
  • I make my original ‘Paris Meet Jerusalem Tart’ using a large farmer’s bread roll. I cut out the top part and hallow out the inside leaving the roll’s shell in tact. I then use that as tart shell instead of a short crust shell. Looks and tastes heavenly too. 
  • For a gluten-free option remove flour and any wheat from the recipe and make a potato or chickpea crust instead. Another option is spelt (aka farrow) which is a perfect substitute for gluten-free baking.

 
Serves 6-8

Ingredients
For Pastry
185g all-purpose flour
100g cold unsalted butter, cubed
2-3 tbsp ice cold water
60g grated Parmesan cheese

For the Artichoke & Goat’s Cheese Filling
150g Soft Goat’s Cheese
100g Pitted Black Olives, halved or roughly chopped
200g Marinated/cooked Artichokes, halved
2 potatoes, peeled, cubed and roasted with olive oil until golden
1 Ltr double cream
3 eggs, beaten
1 tbsp zaatar or thyme
Salt & Black pepper to taste


Method
Start by making the pastry
Place the flour, butter and grated cheese in the food processor. Then pulse until the mixture resembles crumbs. Turn the processor on medium speed and (working quickly) while motor still running, gradually add the water (1 tbsp at a time) until the dough clings and resembles a ball. Turn the machine off and transfer the dough to a clean work surface.

Gather the dough together using your fingertips and wrap it with cling film. Refrigerate for 30 minutes.


Blind bake the pastry:
Preheat your oven to 450°F/280°C. Lightly grease a loose-bottom pie plate or tartlets tray if making mini pies.
Roll the pastry (around ¼ inch thick). Line the greased pie plate or tartlet tray holes with the pastry and trim off any excess. Top with a sheet of baking paper and baking beans then bake the pastry in the preheated oven for 10 minutes.

Remove the baking beans and set aside. Reduce the oven temperature to 350°F/180°C.

In a separate bowl mix together the beaten eggs, zaatar, cream and soft goat’s cheese seasoned with salt and black pepper. Pour this mixture over the blind baked pastry, filling only halfway. Line your ingredients (potatoes, artichokes, olives, and a few crumbles of goat’s cheese) over the cream in any design you like.

Bake the tart for 25 minutes for the large one or 15 minutes for the smaller portions or until the mixture is set (firm not wet) and light golden.

Serve along side a salad of assorted leaves dressed with a simple vinaigrette (1/4 cup lemon juice, ¼ cup olive oil, 1 tsp mustard, 1 tsp honey).




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