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 of flavours. It is always awesome when we look at two areas and their cuisines and find a way they can converse and share together, a thought that creates a perfect experience.
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.
- I make my original ‘Paris Meet Jerusalem Tart’ using a large farmer’s bread roll. I cut out the top part and hollow out the inside leaving the roll’s shell in tact. I then use that as tart shell instead of a shortcrust shell. Looks and tastes heavenly too. Try it as a variation to this recipe.
- 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.