Caramelized Garlic Tart
Serves: 8
Preparation time: 90 min.
A savory tart loaded with enough garlic to ward off the most stubborn of vampires. But no worries, caramelized garlic brings out its natural sweetness. This delicious recipe from Marseilles is a great choice for a party, light lunch or a picnic.
Ingredients
- 400 gr (about 1 lb) ready to use puff pastry
- 3 heads of garlic, separated and peeled
- 2 tbsp olive oil
- 2 teasp balsamic vinegar
- 250 ml (1 cup) of water
- 1 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- 1 tbsp sugar
- 125 gr (1/2 cup) creamy goat cheese
- 125 gr hard goat cheese
- 2 eggs
- 250 ml Crème Fraîche
- salt and freshly ground pepper to taste
Preparation:
Roll out the puff pastry and line the bottom and sides of a 28 cm quiche pan. Cut off excess pastry from the edges. Leave pastry to rest in the refrigerator meanwhile you prepare the filling.
Bring enough water to cover garlic cloves to a boil in a small saucepan. Blanch garlic cloves for about 2-3 minutes. Drain them well. Dry saucepan and add oil to it. Sauté garlic cloves over high heat for about 2-3 minutes. Shake or stir constantly to avoid burning. Add the balsamic vinegar and water to the garlic cloves. Bring it to a rapid boil and then reduce the heat to a simmer. Simmer garlic gently for about 10 minutes. Add rosemary, thyme, sugar. Continue to simmer until most of the liquid has evaporated and the garlic cloves are coated with a dark caramel, about 10 minutes longer. Set aside to cool a bit.
Preheat the oven 180°C (375°F). Start assembling the tart. Break both creamy and hard goat cheese into large crumbs and scatter them over the bottom of the pastry. Spoon the caramelized garlic cloves and any remaining syrup over the cheese.
In a bowl, beat eggs, Crème Fraîche, salt and pepper. Pour mixture over the garlic-goat cheese filling.
Bake garlic tart for about 30-40 minutes or until the top is golden brown. Remove from oven and let it cool a little before cutting.
Serve warm with a crispy salad.