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.
MJ dishes it out on the garlic:
- the caramelized garlic keeps at least 10 days 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
Cleaning the garlic used to be the most time consuming thing about this recipe until I saw this video.…….IT WORKS like a charm. You must try it. Wish I had had this trick 6 months ago. Thank you Saveur magazine…and to Undercurrent Restaurant for posting on FaceBook. This works with the typical head of garlic we have here in the States but not on the fresh spring garlic of Provence.
MJ dishes it out on bought puff pastry:
- Rumor has it that Harris Teeter now has, or soon will have, a Wewalka European rolled puff pastry
like I use in France….feuilleté. It would be my choice because it is already rolled out and has the parchment paper with it. This product is refrigerated, not frozen. If you cannot locate this, then use whatever pastry you like…puff or otherwise. If using Pepperidge Farm, you will need to roll it to fit your tart pan. This rolled puff pastry is also good for making rolled palmiers (elephant ears)….love making savory ones for hors d’oeuvres. For the best flavor of all, use Dufour (much more expensive). You will need to roll out to fit your pan.
MJ dishes it out on the cheese:
- I buy the 2-pack of Montrachet at Costco. In France, I buy fresh goat cheese at the market……I find hard goat cheese at EarthFare but, if not, just use Manchego (sheep milk) or Comte (cow milk). In France, I use a goat tomme.
CARAMELIZED GARLIC GOAT CHEESE TART
Adapted from Plenty by Yotam Ottolenghi
13 OZ.(375 g) PUFF PASTRY
Roll pastry to line bottom and sides of a 28cm (9″) 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 until paper and beans can be removed without sticking to pastry. Remove beans and paper and bake another 5 or 10 minutes or until pastry is golden.
3 MEDIUM HEADS OF GARLIC, separated and peeled
1 TBS. OLIVE OIL
1 1/2 TBS. BALSAMIC VINEGAR
1 CUP WATER
2 TSP. SUGAR
1 1/2 TSP. FRESH ROSEMARY, CHOPPED )
3/4 TSP. DRIED SAVORY
1/4-1/2 TSP. SALT
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 you are 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, herbs and salt. Continue simmering on medium heat until most of liquid has evaporated. Garlic should be coated in a dark caramel syrup. Set aside. Can do ahead to this point. Can even freeze.
4 ¼ OZ. SOFT, CREAMY GOAT CHEESE (such as Montrachet)
4 ¼ OZ. HARD GOAT CHEESE
2 LARGE EGGS
½ CUP (100ML) HEAVY CREAM
½ CUP (100ML) CRÈME FRAICHE
SALT AND BLACK PEPPER
ASSEMBLY: Crumble the soft goat cheese over the cooked pastry. Top with grated hard goat cheese.
Whisk together eggs, cream, and crème fraiche. Season. Pour over cheeses leaving room for the garlic. Scatter garlic cloves over all. Drizzle with any remaining syrup (there won’t be much). Bake in preheated 325 oven for 35-40 minutes or until set and golden. Serves 8 as first course.
P.S. Did you notice the squash blossom in the center of this tart…..Didn’t really add any flavor but love the look….If you want to make Squash Blossom Beignets go here
