There’s nothing better than starting out the New Year with a new cookbook.
I’m pretty picky about adding to my cookbook collection. Books are wonderful, but take it from someone who has moved a few times in the past couple of years, they can really weigh you down. A cookbook has to be really inspirational to earn a place on my shelf. Jerusalem is the combined effort of Yottam Ottolenghi and Sami Tamimi, a Jew and a Muslim brought up on opposite sides of the ancient city who filter its rich cuisine through the perspectives of their different backgrounds. I already have Ottolenghi’s earlier book Plenty, so I knew I was going to love this one. The food is plush, colorful, and elemental. Just my style. The photos make me weak at the knees. It’s already earned its keep.
When I get a new cookbook I immediately start flipping through it, always starting at the back. (does anybody else do that? ) After just a few flips, these baked eggs in puff pastry caught my eye and I went no further.
This recipe is simple but unique. Red bell peppers and onion wedges get roasted with a few Middle Eastern spices and then get piled on top of a square of puff pastry that’s been spread with a little sour cream.
But it’s the freshly cracked egg, puddled in the center of each galette and baked until just barely set that really makes these irresistible.
The minute I pulled these out of the oven the doorbell rang and three of my daughter’s college friends arrived to pick her up. I think you can guess what happened to my galettes.
While I didn’t actually get to taste them, they did get rave reviews, so I think I can safely recommend them :)
What You Will Need
- 2 large or 4 small red bell peppers, cut into 1/2 inch strips
- 2 small onions, (red or white) halved and cut into 1/2 inch wedges
- fresh sprigs of thyme, leaves removed
- 1 tsp cumin
- 1 tsp coriander
- 6 Tbsp olive oil
- handful fresh parsley, chopped
- handful cilantro, chopped
- 1 sheet puff pastry, thawed
- 1 egg, beaten, for brushing the pastry
- 12 tsp sour cream
- 4 large fresh eggs
- salt and fresh cracked pepper
- Set oven to 400F
- Mix together the pepper, onions, thyme and spics in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
- Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don't burn.
- Sprinkle the veggies with half the fresh herbs and set aside.
- Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12x12 inch square. Cut into four 6 inch squares. Transfer to two parchment or silpat lined baking sheets.
- Take a dul knife and score a little 1/4 inch frame around each square of pastry. Don't cut all the way through. Prick the inside of the squares all over with the tines of a fork. Put back in the fridge for 30 minutes.
- Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with 3 tsp of sour cream.
- Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later.
- Bake for about 10 minutes until rising and starting to brown.
- Remove and carefully crack in egg into the center of each galette.
- Put back into the oven for about 10 minutes until the egg is set.
- Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil and eat right away.
Just slightly adapted from Jerusalem