This tart has been a big favorite with our Provence groups. Perfect as a first course with a bit of arugula on the side, or use it as a luncheon entrée. I am giving you the recipe pretty much as it is in Yotam Ottolenghi’s book “Plenty”, but of course, I have ‘dished’out’ some of my usual tips, hints, and observations.
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slices
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- 1 PIE CRUST
- 3 heads garlic separated and peeled
- 1 TBS. olive oil
- 1 1/2 TBS BALSAMIC VINEGAR
- 1 CUP WATER
- 2 TSP. GRANULATED SUGAR
- 1 1/2 TSP. FRESH ROSEMARY MINCED
- 3/4 TSP. DRIED SAVORY
- 1/4-1/2 TSP. SALT
- 4 OZ SOFT CREAMY GOAT CHEESE such as Montrachet
- 4 OZ HARD GOAT CHEESE see 'MJdishes it out' below
- 1/2 CUP HEAVY CREAM (100 ml)
- 1/2 CUP CRÈME FRAICHE (100 ml)
- 2 EXTRA LARGE EGGS
Ingredients
Crust:
Filling:
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- Crust: Roll pie crust to line bottom and sides of a 28 cm (11 in) tart pan with removable bottom. Cover with parchment, add pie weights or beans and refrigerate for 20 minutes. Preheat oven to 350. Bake blind for 15-20 minutes or until paper and beans can be removed without sticking to pastry. Remove beans and paper and bake another 5-10 minutes or until pastry is golden.
- Garlic: Place peeled cloves of garlic in a small saucepan and cover generously with water. Bring to a simmer and blanch for 3 minutes. Drain well. Dry the saucepan. This step is not necessary if using fresh spring garlic. Add olive oil to saucepan. Add garlic and sauté until nicely browned. Stir around to prevent burning. Add water and balsamic vinegar. Bring to a boil. Add sugar, herb, and salt. Continue simmering on medium heat until most of liquid has evaporated. Garlic should be coated in dark caramel syrup. Set aside. Can do ahead to this point and even freeze.
- Drop pieces of soft goat cheese over the cooked pastry. Top with grated hard goat cheese.
- Whisk together eggs, cream, and crème fraîche. Season. Pour over cheeses. Scatter garlic clove reduction over all. Drizzle with any remaining syrup (hopefully 2-3 tablespoons) .
- Bake in preheated 325 oven for 35-40 minutes or until set and golden.
- P.S. Did you notice the squash blossom in the middle of the tart. Doesn't add any flavor. I just loved the look.
MJdishesitout on the garlic:
Cleaning the garlic used to be the most time consuming aspect of this recipe but thanks to Saveur magazine, I learned this trick. This works like a charm with the typical head of garlic we have here in the States but not as well on the fresh spring garlic of Provence.
- the caramelized garlic keeps at least a week or so when sealed in a small jar and refrigerated
- or caramelized garlic can be done ahead and frozen, great to have on hand
- caramelized garlic is just sweet and unctuous, don't be afraid of the amount
MJdishesitout on the cheese:
I buy the 2-pack of Montrachet soft goat cheese logs at Costco. In France, I buy fresh goat cheese at the local markets. I find hard goat cheese at various stores in USA but it can frequently be rather expensive. In that case, use a Manchego (sheep milk) or a Comté (cow milk). In France, I use goat tomme.
