Caramelised Garlic Tart

If you are one of those people who stay away from garlic because it gives you bad breath, then stop here. But if you are one of those who stand by garlic, love its pungent scent, its deep flavour and after-breath effects, then this recipe is for you.

But really, Ottolenghi’s garlic tart recipe from his Plenty book is for everyone. So all you garlic haters, just throw away your worries and give this golden, crispy, fragrant and creamy caramelised garlic tart a go.

Believe me, from the moment the garlic cloves hit the pan and start to caramelise away, their flavour turns from being sharp and spicy to being sweet, and with enough cooking, soft and paste like. When done, the pastry will be crunchy and flaky, its creamy interior rich and silky and the herby caramelised garlic will unforgivingly melt in your mouth.

* Serves 8

Ingredients:

375g all-butter puff pastry
3 medium heads garlic, cloves separated and peeled
1 tbsp olive oil
1 tsp balsamic vinegar
220ml water
¾ tbsp caster sugar
2 tsp chopped rosemary
120g soft, creamy goat’s cheese
120g hard, mature goat’s cheese
2 free-range eggs
100ml double cream
100ml crème fraîche
salt and black pepper

Method:

Preheat the oven to 180.

Lightly oil a large round casserole dish.

Roll out puff pastry into a circle big enough to line the bottom and sides of the dish, with a little extra over the edge as pastry shrinks in the oven.

On top of the pastry lined dish, place greaseproof paper on it filled with baking beans or rice. Rest in fridge for 20 minutes.

Place the tart case in the oven and blind bake for 20 minutes. Remove the beans and paper, then bake for a further 5-10 minutes, or until the pastry is golden. Set aside.

While the tart is in the oven, make the caramelised 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.

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 the boil, then simmer gently for 10 minutes.

Add the sugar and rosemary and ¼ tsp salt. Continue simmering on a medium flame for 10 minutes, or unit mist 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’s cheese into pieces and scatter over the case. Spoon the garlic cloves and syrup evenly over the cheese. In a jug whisk together the eggs, creams, ½ tsp salt and some black pepper. Pour the custard over the tart filling to fill the gaps, making sure that you can still see the garlic and cheese over the surface.