Caramelised Garlic Tart

yotam-ottolenghi-garlic-tart

Yotam Ottolenghi

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 8 servings

This caramelised garlic tart recipe comes from Chef Ottolenghi's book, Plenty. Plenty is a book about vegetables and interesting and inspiring ways to cook them.
The tart makes a great brunch, lunch, dinner, party or picnic dish - a great all rounder. Making the caramelised garlic tart takes a little work, but is well worth the effort.

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 crème fraîche

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. 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. 

  3. 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.

  4. 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.

  5. 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.

  6. After 10 minutes add the sugar, rosemary, chopped thyme and ¼ 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.

  7. 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. 

  8. Whisk together the eggs, creams, ½ teaspoon salt and some black pepper. Pour over the garlic and cheeses making sure that you can still see both on the surface.

  9. 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. 

Nutrition Facts (per serving)
501 Calories
39g Fat
27g Carbs
12g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 501
% Daily Value*
Total Fat 39g 50%
Saturated Fat 15g 75%
Cholesterol 95mg 32%
Sodium 376mg 16%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 12g
Vitamin C 4mg 20%
Calcium 98mg 8%
Iron 2mg 13%
Potassium 132mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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