This beautiful thing was a part of our Superbowl spread. Not exactly your traditional rotel and little smokies, but come on, did you expect any different? We classy. Sometimes.
There are three whole heads of garlic in this tart. I know that’s a bit shocking, even frightening to some poor, misguided souls, but really, it’s just right. The garlic is blanched just long enough to take away their antivampiric bite. Then they’re caramelized with balsamic and herbs until they’re coated in thick, sticky, herbal sauce and sweet inside and out.
The sweet cloves are nestled in a crust of puff pastry and surrounded by a goat cheese (two kinds!)-laden custard. The salty cheese and the sweet garlic play off each other amazingly. It’s one of those tarts that you will eat sliver by sliver a tiny bit at a time, suddenly realizing that you’ve devoured the whole thing. Sure, you’ll be sweating garlic the next day, but it’s totally and completely worth it. And besides, anyone that doesn’t like the smell of garlic is no friend of yours.
Caramelized Garlic Tart
From Plenty by Yotam Ottolenghi.
13 oz puff pastry (I used one sheet from a standard box)
3 medium heads garlic, cloves separated and peeled
1 T olive oil
1 t balsamic vinegar
1 c water
3/4 T sugar
1 t chopped rosemary
1 t thyme leaves
4 1/2 oz soft creamy goat cheese
4 1/2 oz hard, aged goat cheese (like goat gouda)
6 1/2 T heavy cream
6 1/2 T creme fraiche (I used sour cream)
- Heat oven to 350°F
- Roll the puff pastry out into a circle large enough to cover the bottom and sides of an 11″, shallow tart pan
- Place the pastry in the pan, line the pan with parchment paper and fill with pie weights or dried beans. Refridgerate 20 min
- Blind bake crust for 20 minutes, remove the weights and bake another 5-10 minutes, until the pastry is golden
While the pastry bakes, caramelize the garlic:
- Add the cloves of garlic to a small saucepan. Cover with water, bring to a simmer, and cook 3 minutes. drain the cloves
- Dry the saucepan and place over high heat. Add the garlic and the olive oil and fry for 2 minutes, until the cloves start to brown
- Add the balsamic vinegar and water, bring to a boil and simmer 10 minutes
- Add the sugar, rosemary, thyme and 1/4 t salt. Continue to simmer over medium heat until most of the liquid is evaporated and the cloves are coated with a dark syrup (~10 min)
- Break both goat cheeses into pieces and sprinkle over tart shell
- Pour the garlic cloves and their syrup over the cheese
- Whisk together the eggs, cream, creme fraiche, and some black pepper. Pour over the garlic and cheese, letting the garlic show over the top of the custard
- Reduce the oven temperature to 325°F and bake tart for 35-45 minutes, until the custard is set and lightly browned