In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Late Summer Vegetable Galettes are a fabulous first course or amazing appetizer

By Betty Rosbottom

JewishWorldReview.com | Late summer is the peak of the season at my local farmers' market. The block-long area where the farmers set up their stands is a blaze of color with bins brimming with vegetables and fruits in vibrant hues. This irresistible produce was the basis for the savory vegetable tarts featured here today.

To keep the prep time to a minimum I used purchased puff pastry sheets for the tart shells and cut them into squares. The filling for the tarts is also a breeze. A creamy spread made with goat cheese and Parmesan is smoothed over the bottom of each pastry shell and topped with sauteed shallots and garlic. Then, very thinly sliced tomatoes and zucchini are arranged to slightly overlap each other as a final layer. When baked, the puff pastry becomes golden and crisp, and the roasted vegetables tender and sweet. A sprinkle of fresh julienned basil is the only garnish needed.

A single recipe yields 8 of these picture perfect tarts, which could be served as a fabulous first course or offered with a green salad and a glass of iced tea for a light lunch. Or, you can cut the tarts into quarters and offer them as appetizers with a glass of wine.



  • 2 tablespoons olive oil plus extra for drizzling over tarts
  • 1 cup thinly sliced shallots
  • 2 teaspoons minced garlic
  • 5 ounces creamy goat cheese
  • 1/2 cup grated Parmesan cheese
  • Generous pinch of cayenne pepper
  • 2 sheets puff pastry from a 17.3-ounce package, defrosted
  • 1/2 pound small zucchini, about 2 to 3 zucchini, cut crosswise into 1/8-inch slices
  • 1/2 pound grape or small Roma tomatoes, cut crosswise into 1/4-inch slices
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh basil leaves, cut into julienned strips, plus 8 additional springs for garnish
Arrange a rack at center position and preheat oven to 400 F.

Place 2 tablespoons olive oil in a medium skillet set over medium high heat. When hot, add shallots and saute, stirring, until softened and lightly browned, about 3 minutes. Add garlic and saute, stirring, 1 minute more. Remove from heat and cool slightly.

In a small bowl, combine the goat cheese, Parmesan and cayenne pepper, and stir with a fork to blend well.


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Place one puff pastry sheet on a lightly floured work surface, and with a rolling pin, gently flatten the seams. Cut each sheet into four equal squares. With a sharp knife, lightly score a 3/4 inch border around the inside edge of each pastry square, taking care not to cut all the way through the dough. (You simply want to trace a frame within each square, which will rise around the filling and form the sides of each tart.) Repeat with the second pastry sheet. Transfer squares to 2 baking sheets.

Divide cheese mixture evenly and spread within borders of each square. Top with shallot mixture and refrigerate for 5 minutes. Arrange alternating zucchini and tomato slices, slightly overlapping, on top of filling in each square. (You may not need to use all the vegetables.) Season each tart with salt and pepper, then drizzle lightly with some olive oil. Bake tarts until sides have puffed and are golden brown and filling is hot, about 20 minutes. Reverse baking sheets after 10 minutes. Watch carefully. (The tarts can be baked 4 hours ahead; leave at cool room temperature and reheat in a preheated 350 degree oven until hot, about 10 minutes.)

Garnish each tart with julienned basil and with a fresh basil sprig if desired.

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© 2013, Betty Rosbottom Distributed by Tribune Media Services Inc. .