Yotam Ottolenghi is an Israeli-born British chef, restaurateur and writer, renowned for his innovative approach to Middle Eastern cuisine. Born in Jerusalem, Ottolenghi co-founded Ottolenghi deli in London with Sami Tamimi, which quickly gained popularity for its dynamic dishes and unique flavor combinations.
Ottolenghi’s culinary influence extends beyond his restaurants; he has significantly influenced British cuisine by introducing a wide range of spices and ingredients, transforming the way people perceive and prepare vegetables.
Try his recipe for peach, rosemary and lime tart, perfect for a summer snack!
Prep Time: 20 minutes
Rest Time: 1-2 h
Bake Time: 55 minutes at 350°F (180°C)
Difficulty: easy
For: une plaque de cuisson rectangulaire
Ingredients
- 1 rectangular puff pastry (14 oz – 396 g)
- 6 peaches
- 1 lime
- 5 tbsp. caster sugar (60 g)
- 2 sprigs rosemary
- 1/2 tsp. cornflour
Instructions
Cut the peaches into thin slices.
Place fruit in a container.
Zest the lime and squeeze out the juice.
Pour the juice and zest over the peach slices, add the caster sugar and rosemary sprigs and toss to combine.
Close the container with cling film and set aside at room temperature for 1-2 hours.
Preheat the oven to 350°F (180°C) and line a rectangular baking tray with the puff pastry.
Drain the peaches over a bowl to catch the juice, rosemary and zest.
Top the tart base with the peach slices and bake for 25 minutes.
While the tart is baking, pour the peach juice into a small saucepan, add the cornflour and cook the syrup, whisking briskly for 2 minutes after boiling. Set aside at room temperature.
When the tart has baked for 25 minutes, remove from the oven and brush with syrup.
Remove the rosemary sprigs, remove the needles and spread them over the tart.
Bake for a further 30 minutes. Remove from the oven and allow the tart to cool to room temperature.
