End of Year Carmelized Garlic Tart

The plan was when I first started this blog that I would record most all of the recipes that I prepared and truly loved, well that kind of fell to the wayside the last few months. Not sure why but it just wasn't in me, it was enough just to go through the daily motions. With all that said and now behind me I decided to make this Caramelized Garlic Tart my new beginnings and end of the year recipe.  This recipe is from the cookbook Plenty by Chef Yotam Ottolenghi. Plenty is fantastic with a wonderful collection of vegetarian dishes and vibrant pictures. Already bookmarked several other recipes to cook as well. We had the tart last night after a late afternoon walk in the desert preserve by our home. The tart was creamy and the garlic was mellow from the blanching with a little sweet from the caramelizing. Truly delicious!

 Ingredients:

13 oz puff pastry
3 medium heads of garlic, cloves separated 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, plus a few whole sprigs to finish
4½ oz soft, creamy goat cheese (such as chèvre)
4½ oz hard, mature goat cheese (such as goat Gouda)
2 eggs
6 1/2 tbsp heavy cream
6 1/2 tbsp crème fraîche
Black pepper

Serves 8

Have ready a shallow, loose bottomed, 11 - inch fluted tart pan. Roll out the puff pastry into a circle that will line the bottom and sides of the pan, plus a little extra. Line the pan with the pastry . Place a large circle of waxed paper on the bottom and fill up with pie weights or dried beans. (I used dried pinto beans) Leave to rest in the fridge for about 20 minutes.

Preheat the oven to 350°F. Place the tart shell in the oven and blind bake for 20 minutes. Remove the weights and paper, then bake for 5 to 10 minutes more, or until the pastry is golden. Set aside. Leave the oven on.

While the tart shell is baking, make the caramelized garlic. Put the cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch for 3 minutes, then drain well. Dry the saucepan, return the cloves to it and add the olive oil. Fry the garlic cloves on high heat for 2 minutes. Add the balsamic vinegar and water and bring to a boil, then simmer gently for 10 minutes. Add the sugar, rosemary, chopped thyme and 1/4 teaspoon of salt. Continue simmering on a medium flame for 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set aside.

To assemble the tart, break both types of goat cheese into pieces and scatter in the tart shell. Spoon the garlic cloves and syrup evenly over the cheese. In a jug whisk together the eggs, cream, creme fraiche, 1/2 teaspoon salt and some black pepper. Pour this custard over the tart filling to fill the gaps, making sure that you can still see the garlic and cheese over the surface.

Reduce the oven temperature to 325°F and place the tart inside. Bake for 35 to 45 minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little. Then take out of pan, trim the pastry edge if needed, lay a few sprigs of thyme on top and serve warm. (reheats well) Serve with a crisp salad.