Caramelised garlic tart with goat’s cheese
Caramelised garlic tart with goat's cheese
Caramelised garlic tart with goat's cheese and fragrant herbs
Ingredients
- 215 g all-butter puff pastry 1 ready rolled sheet
- 40 cloves garlic 3 heads, cleaned and peeled
- 15 ml olive oil approximately 1 tablespoon
- 5 ml balsamic vinegar approximately 1 teaspoon
- 220 ml water approximately 5/6 cup
- ¾ tbsp caster sugar
- 5 ml chopped rosemary approximately 1 teaspoon
- 5 ml chopped thyme approximately 1 teaspoon
- 120 g soft goat’s cheese
- 120 g semi-hard goat’s cheese
- 3 eggs
- 100 ml double cream approximately 2/5 cup
- 200 ml crème fraîche approximately 4/5 cup
- ¾ tsp salt
- freshly ground black pepper
- a few whole thyme sprigs to finish
Instructions
- Heat the oven to 200 degrees celcius/ 180 celcius with fan / 400 F / Gas mark 6.
- Roll out the pastry and line a 25 cm tart pan ensuring that the pastry overlaps the sides a bit as it may shrink during baking if not rested enough. I chilled it again for another 10 minutes before baking.
- Line the base with parchment paper and baking beans or beans, and bake blind for about 10 to 15 minutes.
- Remove the baking beans and bake for another 5-7 minutes, then remove from the oven and leave to cool.
- Reduce the oven temperature to 160 degrees celcius/ 140 celcius with fan / 320 F / Gas mark 3.
- Place the garlic in a high sided pot or saucepan and cover with water.
- Bring to the boil for 3 minutes, then pour off the water and decant the garlic cloves into a small bowl and dry the pot.
- Add the olive oil when the pot is hot, then add the garlic to the oil. This is where a high sided cooking utensil is a lifesaver, as the garlic hitting the hot oil will splutter like crazy, so stand clear.
- Saute the garlic on high heat for two minutes then add the balsamic vinegar and water.
- Reduce the heat and simmer for a further 10 minutes.
- Add the sugar and 1/4 teaspoon salt, rosemary and thyme and cook until the liquid has reduced and become sticky. Remove from the heat and allow to cool.
- Grate the semi-hard cheese and scatter in the bottom of the pastry case.
- Cut or break up the soft cheese and scatter over the grated cheese.
- Add the garlic cloves and syrup over the cheeses.
- Lightly whisk the eggs, cream and creme fraiche and adjust seasoning to taste with the rest of the salt and black pepper. You may require less salt, if the cheese is salty.
- Pour the eggs over the garlic and cheese in the pastry case, leaving the garlic visible.
- Bake for 35 - 45 minutes until set.
Notes
The original recipe asks for 375 grams of all-butter puff pastry but I found that a 215 gram ready rolled pastry sheet was sufficient.
After seeing this made on Martha Stewart's show and the filling looking a little sparse when it was sliced, I have added an extra egg and 100 ml additional crème fraiche to make it a little more substantial.
Nutrition
Serving: 80gCalories: 258kcalCarbohydrates: 13gProtein: 7gFat: 19gSaturated Fat: 9gCholesterol: 70mgSodium: 298mgPotassium: 95mgSugar: 1gVitamin A: 525IUVitamin C: 4mgCalcium: 81mgIron: 1.3mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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