Caramelised Garlic Tart
Savoury goat cheese tart with caramelised garlic
Adapted from: https://www.thespruceeats.com/caramelised-garlic-tart-recipe-434916
Originally from Ottolenghi's book Plenty
Ingredients
- 13 ounces all-butter puff pastry
- 3 medium heads garlic, cloves separated and peeled
- Water, as needed
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 3/4 tablespoon superfine sugar
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme, plus a few whole sprigs
- Salt, to taste
- 4 1/4 ounces soft, creamy goat cheese
- 4 1/4 ounces hard, mature goat cheese
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup creme fraiche (or cream cheese)
- Freshly ground black pepper, to taste
Instructions
- Gather the ingredients.
- Roll the puff pastry into a circle to line both the bottom and sides of a 28cm (11-inch) fluted tart tin and line with the pastry. Onto the bottom of the pan, place a large circle of greaseproof paper and fill with a layer of dry baking beans or rice. Place the tart into the fridge for approximately 20 minutes.
- Preheat the oven to 350°F/180°C/Gas Mark 4 and bake the pastry case for 20 minutes, remove both the beans and paper and bake for another 5 minutes so the pastry is cooked and golden but not over-browned. Remove from the oven and leave to one side.
- While the tart case is cooking, place the garlic cloves in a small saucepan. Cover with cold water and bring to a gentle simmer, cook for 3 minutes then drain through a colander or sieve.
- Wipe the saucepan dry then add the cloves and olive oil and fry on a high heat for 2 minutes and no more. Add the balsamic vinegar , 1 cup of water and bring to the boil. Simmer gently for 10 minutes.
- After 10 minutes add the sugar, rosemary, chopped thyme and 1/4 teaspoon salt and continue to cook on a medium heat for a further 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set aside.
- To assemble the tart: break both goat's cheeses into pieces and scatter in the pastry case and spoon over the garlic and any syrup.
- Whisk together the eggs, creams, 1/2 teaspoon salt and some black pepper. Pour over the garlic and cheeses making sure that you can still see both on the surface.
- Reduce the oven temperature to 320°F/160°C/Gas Mark 3 and bake for 35-45 minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little then take out of tin, lay the remaining thyme sprigs on top and serve warm Serve with a crisp salad. If eating later the tart does reheat very well.
Notes
This is pretty good as-is, but I think it would be better with any or all of
- caramelised onions
- blue cheese
- bacon