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Jerusalem artichoke and Swiss chard tart from Ottolenghi: The Cookbook (page 172) by Yotam Ottolenghi and Sami Tamimi

  • feta cheese
  • double cream
  • crème fraîche
  • rosemary
  • lemons
  • Swiss chard
  • shortcrust pastry
  • eggs
  • Jerusalem artichokes

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Notes about this recipe

  • Eat Your Books

    The online recipe on the Guardian website differs from the cookbook recipe in that it has 400g of Jerusalem artichokes whereas the cookbook recipe calls for 600g.

  • clkandel on March 16, 2017

    I broiled the tart for a few minutes at the end to get the topping to brown.

  • RogerP on February 14, 2016

    The dominant flavours are actually feta and chard - not jerusalem artichoke. But delicious.

  • Rutabaga on February 21, 2015

    Feta, chard, sunchokes, and cream make a good combination for a rich, yet healthful tart filling. The total baking time is quite long, however; I ended up baking the shell and the filled tart at 400F to finish the process in about an hour total, and that worked surprisingly well. For the last several minutes, I took off the foil and turned on the broiler to be sure it was completely cooked. The sunchokes were a little on the crunchy side - my fault, as I hadn't boiled them for the full 15 minutes. I left out the rosemary as I didn't have any, and just additional extra cream since I had no creme fraiche. I used a pyrex pie plate, and the only issue was that there was too much filling to fit in the dish. This would work well as a brunch dish or as part of a buffet.

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