It’s a testimony to our cross-cultural world when I can’t decide whether to file this under “Middle Eastern” (because it’s Yotam Ottolenghi’s recipe) or “French” (because it’s a pseudo-quiche recipe). I chose both tags.
Not a recipe for date night. 🙂 Lunch with family on the other hand…
Caramelized Garlic Tart
by Yotam Ottolenghi (‘Plenty’)
13 oz puff pastry
3 heads garlic cloves, seperated and peeled
1 tbsp olive oil
1 tsp balsamic vinegar
1 cup water
3/4 tbsp sugar
1 tsp chopped rosemary
1 tsp chopped thyme
4 1/2 oz creamy goat cheese (eg chèvre)
4 1/2 oz hard goat cheese (eg goat gouda）
6 1/2 tbsp heavy whipping cream
6 1/2 tbsp crème fraîche
Salt & black pepper
A. Defrost frozen puff pastry if using. Arrange it so that it can roll out to fit an 11″ loose bottomed fluted tart pan. Line the bottom of the pan with parchment paper and top with pie weights. Rest in the refrigerator for 20 minutes. (Don’t skip this step! Your pie crust will shrink in the oven otherwise!)
Preheat oven to 350F. Transfer the rested pie shell to the oven and bake for 20 minutes.
Remove pie weights and parchment paper and bake until the pastry is golden brown, approximately 5-10 minutes more. (Don’t skip this step either! Your pie crust will be soggy otherwise!)
Remove from oven and set aside.
B. Place the garlic cloves in a saucepan and cover with water. Bring the water to a boil and simmer for 3 minutes. Drain.
Return the cloves to saucepan. Add the olive oil and fry on high heat until fragrant, about 2 minutes. Add the balsamic vinegar and 1 cup water. Bring to a boil and simmer for 10 minutes.
Add the sugar, rosemary, thyme, and 1/4 teaspoon of salt. Continue simmering over medium heat until most of the liquid has evaporated and garlic is coated in a dark caramelized syrup, approximately 10 minutes more. Remove from heat and set aside.
C. Break both cheeses up and crumble over the base of the pre-baked pie shell (A).
D. Whisk all the custard ingredients together.
To assemble the pie, spoon the garlic mixture (B) into the pie shell and over the cheeses (C). Pour the custard mixture over the cheese and garlic filling, making sure the cheese and garlic are still visible.
Transfer the assembled tart to the oven and bake until the tart filling is set and the top is golden brown, approximately 35 to 45 minutes. Remove from the oven and let it cool slightly before removing tart from pan.