Red Pepper and Baked Egg Galettes from Jerusalem (the book)

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 happend 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 :)

I have made some subtle changes and rewritten the recipe in my own words---
Red Pepper and Baked Egg Galettes      ~~~slightly adapted from Jerusalem
serves 4
oven to 400
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

•  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.

What new cookbooks made their way to your kitchens this holiday season??