Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.