Caramelized garlic tart

Perhaps I am still getting over my recent garlic-withdrawal, but this is another Ottolenghi recipe I just could not resist: a tart filled with the cloves from 3 (!) heads of garlic, caramelized in balsamic vinegar, and two kinds of goat cheese. A toddler nightmare, but for me a savory tart nirvana.
Just like with the toffee brownies and the carrot-apple-walnut muffins, there is an “extra” step: you have to caramelize the garlic first. But just like with the brownies and the muffins, it is oh so worth it!
On the bright side: this time Mr. Ottolenghi lets us get away with a shop-bought puff pastry.

And also: peeling and caramelizing about 40 cloves of garlic is slightly time-consuming, but in no way challenging and can be done in advance. The same goes for prebaking the pastry shell. In fact, you can bake the whole tart in advance and then reheat it, which makes it a great dish for entertaining. I made it yesterday when we had some friends over for dinner and everyone asked for seconds, including my 12-year-old daughter, who has fortunately outgrown the garlic-opposed stage (unlike her brother).

I pronounced it the best savory tart ever, and I say that as someone who, as a vegetarian, has eaten and made a fair share of savory tarts. P.S. For those of you concerned about the impact of garlic on your social life: blanched, caramelized garlic is in no way “smelly”!

Caramelized garlic tart

From Yotam Ottolenghi: Plenty
serves 6 to 8

375 g all-butter puff pastry
3 medium heads of garlic, cloves separated and peeled
1 tbsp olive oil
1 tbsp balsamic vinegar
220 ml water
¾ tbsp caster sugar
1 tsp chopped rosemary
1 tsp chopped thyme, plus a few whole sprigs to finish
120 g soft, creamy goat’s cheese (such as Rosary)
120 g hard, mature goat’s cheese (such as one from Woolsery Cheese)
2 free-range eggs
100 ml double cream
100 ml creme fraiche
salt and black pepper

Have ready a shallow, loose- bottomed 28 cm fluted tart tin. Roll out the puff pastry into a circle that will line the bottom and sides of the tin, plus a little extra. Line the tin with the pastry. Place a large circle of greaseproof paper on the bottom and fill up with baking beans. Leave to rest in the fridge for about 20 minutes.

Preheat the oven to 180 degrees Celsius/Gas mark 4. Place the tart case in the oven and bake blind for 20 minutes. Remove the beans and paper, then bake for further 5 – 10 minutes, or until the pastry is golden. Set aside. Leave the oven on.

While the tart 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 a 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, rosemary, chopped thyme and ¼ tsp salt. Continue simmering on a medium flame for 10 minutes, or until most are coated are in a dark caramel syrup. Set aside.

To assemble the tart, break both types of goat’s cheese into pieces and scatter in the pastry case. Spoon the garlic cloves and syrup evenly over the cheese. In a jug whisk together the eggs, creams, ½ 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 160 degrees Celsius/Gas Mark 3 and place the tart inside. Bake for 35- 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 tin, trim the pastry edge if needed, lay a few sprigs of thyme on top and serve warm (it reheats well) with a crisp salad.

13 comments for “Caramelized garlic tart

  1. Irene
    06/10/2017 at 09:58

    Hi Vera,

    Hier hebben we geen double cream. Wat gebruik jij ervoor in de plaats? Slagroom en dan iets minder en iets meer creme fraiche?

    • vera@gtc
      06/10/2017 at 10:11

      Hoi Irene, klopt, ik heb de taart inderdaad met de ‘gewone’ slagroom gemaakt en het werkte prima 🙂 Sorry dat het er niet bijstond!

  2. ellie
    30/05/2014 at 04:09

    This looks delicious! Have you tried it cooled – does it taste good that way too? How far in advance do you think I could prepare the entire the tart for a dinner party? Hope to hear from you soon!

    • vera@gtc
      30/05/2014 at 10:02

      Hi Ellie, yes, we have eaten the tart cold as well, the next day, and it still tastes great. You can definitely make it at least a day in advance. If you like, you could also reheat it the next day. Or prebake the tart shell, caramelize the garlic and mix the custard (that you can keep in the fridge) a day in advance and then assamble the tart and bake it right before you want to serve it. Hope this helps!

  3. Kat
    02/05/2013 at 14:16

    I love the look of this tart. but there seems to be a lot of sugar in it. Is it very sweet?

    • vera@gtc
      02/05/2013 at 15:12

      The sugar is just 3/4 tablespoon and it’s just there to caramelize the garlic, so no it’s not sweet, it’s still a savory tart. And a really delicious one!

  4. 19/03/2012 at 22:40

    WOW! I am loving all the 40 cloves of caramelized garlic in that tart! I am sure I will love this, beautiful photos!

    • vera@gtc
      20/03/2012 at 20:17

      Thank you, it is delicious and certainly worth peeling all the garlic!

  5. 19/03/2012 at 19:24

    That does look amazing. I have Plenty too and now I will definitely be making this…love love love garlic.

    • vera@gtc
      20/03/2012 at 20:16

      This is the ultimate tart for garlic lovers!

  6. 19/03/2012 at 06:11

    That looks so good. I have eyed the recipe a few times in the cookbook. If you say it’s the best savory tart ever I am definitely going to add it to my to-make list!

    • vera@gtc
      19/03/2012 at 19:36

      Don’t wait as long as I did! I am already planning to make it again 🙂

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