Caramelised Garlic Tart
An Ottolenghi-inspired caramelized garlic tart offers a rewarding and flavorful lunch option.
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Instructions
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Preheat the oven to 350°F (180°C).
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Roll puff pastry to line an 11-inch fluted tart tin, add parchment paper, fill with baking beans, and chill for 20 minutes.
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Bake the pastry case for 20 minutes, remove beans and paper, then bake for another 5 minutes until golden; set aside.
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While the crust bakes, cover garlic cloves with cold water in a small saucepan, simmer for 3 minutes, then drain.
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Dry the saucepan, add cloves and olive oil, and fry on high heat for 2 minutes. Stir in balsamic vinegar and 1 cup water, bring to a boil, then simmer for 10 minutes.
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Add sugar, rosemary, chopped thyme, and ¼ teaspoon salt; continue cooking on medium heat for 10 minutes until liquid evaporates and cloves are coated in caramel syrup. Set aside.
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Scatter goat's cheese pieces into the pastry case, then spoon the caramelized garlic and syrup over them.
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Whisk eggs, creams, ½ teaspoon salt, and black pepper; pour this mixture over the garlic and cheeses.
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Reduce the oven temperature to 320°F (160°C) and bake for 35-45 minutes until the tart filling is set and golden brown.
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Cool the tart slightly, remove from the tin, garnish with remaining thyme sprigs, and serve warm.