Caramelized Garlic Goat Cheese Tart
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…