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Caramelized garlic tart

Adapted from Yotam Ottolenghi’s Plenty.

Ingredients

375g puff pastry
3 whole heads of garlic, cloves separated and peeled
a nice splash of olive oil
1tsp balsamic vinegar
220ml water
1 tsp caster sugar
1 tsp chopped thyme, plus a few sprigs for decoration
130g soft, creamy goats cheese
120g hard, mature goats cheese
2 free range eggs
100ml double cream
100ml crème fraîche
Salt and freshly ground black pepper

Prepare a tart tin, around 28cm in diameter. Roll out the puff pastry into a circle that will line the bottom and the sides and add a little extra. Line the tin with the pastry, and on top, place greaseproof paper and fill a layer of baking beans. Leave to rest in the fridge for 20 mins and then bake blind for 20 mins at 180C. Remove the beans and the paper and bake for another 5 minutes. Set aside.

Now make the caramelised garlic. Put the cloves in a small saucepan and cover with water. Bring to a boil and simmer for 3 minutes, then drain well. Empty the saucepan, return the cloves to it and add the olive oil. Fry the garlic cloves on a high heat for about 2 minutes, then add the balsamic vinegar and water and bring to a boil. Simmer for 10 minutes. Add the sugar, rosemary, chopped thyme and ¼ tsp salt. Continue simmering on medium heat for 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a lovely caramel syrup. Set aside.

Now for the fun, assemble the tart. Break the two types of cheese into pieces and scatter onto the pastry. Spoon the garlic cloves and syrup evenly over the cheese. In a bowl whisk together the eggs, cream, ½ tsp salt and some black pepper. Now pour this mixture over the cheese and garlic, making sure there is an even coat and you can see the garlic pieces on the surface.

Reduce the oven temperature to 160C and place the tart inside. Bake for 35-45 minutes, or until the tart has set and top is golden brown. Remove from the oven, let it cool for a little while. Serve warm with a fresh salad!

Tags:
garlic
tart
Created: 6 years ago

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