This tart, adapted from Yotam Ottolenghi’s Plenty, was absolutely amazing, despite the cracks in the crust which caused the filling to leak out. It says it serves 8; I won’t confess how many it served tonight! We served it with Challah; feel free to substitute your favorite bread.
Caramelized Garlic Tart
- 1 lb. puff pastry, thawed
- 3 medium – large heads of garlic, separated into cloves and peeled
- 1 TBS olive oil
- 1 cup water
- 1 tsp balsamic vinegar
- 3/4 TBS sugar
- 1/2 tsp dried rosemary (or 1 tsp fresh)
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 4 oz. soft goat cheese
- 4 oz. hard goat cheese
- 2 large eggs
- 6 1/2 TBS creme fraiche
- 6 1/2 TBS heavy cream
- freshly ground black pepper
Use a 10” or 11” tart pan, ideally with a removable bottom. Roll out the puff pastry and transfer it to the pan, gently pressing down to cover the bottom and sides. Trim so that only a little hangs over the edge.
Place a piece of parchment paper on the bottom of the pastry and cover with something heavy – pie weights, dried beans, or in my case, glass marbles! Place the pan in the refrigerator for 20 minutes; meanwhile, preheat oven to 350 degrees. Bake pastry (good idea to put pan on a rimmed baking sheet at this point, just in case!), with the weights, for 20 minutes,
then remove the weights and parchment and bake for another 10 minutes, or until golden.
While the pastry is baking, place garlic cloves in a 10” skillet, cover with water, bring to a boil, then lower the heat to a simmer and cook the cloves for 3 minutes; drain.
Return cloves to the pan and add 1 TBS oil; cook on high heat for 2 minutes, stirring.
Add 1 cup water and the balsamic vinegar, bring to a boil, then reduce the heat to a simmer and cook for 10 minutes.
Add sugar, herbs and 1/4 tsp salt and continue to simmer for another 10 minutes, or until almost all the liquid has evaporated and
what’s left is just the garlic cloves and a dark caramel syrup.
Scatter the garlic cloves and syrup over the baked pastry. Break the cheeses into pieces and distribute them over the garlic and pastry.
Whisk together the eggs, creme fraiche, heavy cream, 1/2 tsp salt and pepper.
Pour over the garlic and cheeses, making sure they poke out of the filling. Return pan to oven, reducing oven temperature to 325 degrees.
Bake for 35 – 45 minutes, or until the filling is set. Remove from the oven, decorate with fresh thyme sprigs if you have them, and serve warm.
Simple Arugula Salad
- 5 oz. arugula
- 1 TBS extra-virgin olive oil
- 1/2 tsp Maldon sea salt
- 1 TBS champagne or white wine vinegar
Toss arugula and olive oil in a serving bowl. Add sea salt and toss well. Add vinegar, toss, and serve.