When I was in London recently staying at Miss K’s house I discovered a pile of recipe books on her fridge. Some were old, some were new and one had a bunch of stuff in it that I just had to have. Thanks to phone camera’s I didn’t have to sit and write recipes out like I did once upon a time. I don’t remember the name of the book but here’s the recipe that’s first off the ranks of being tested.

It’s quite simple to make and tastes sensational warm or cold. The sweetness of the garlic is extaordinary and the breath afterwards, well, let me say you won’t smell of roses. This is definitely one for the garlic lover!  

goat’s cheese + caramelised garlic tart

• 2 sheets puff pastry
• 3 medium heads garlic, cloves separated and peeled
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 220 ml water
• ¾ tbsp caster sugar
• 1 tsp rosemary, chopped
• 1 tsp thyme, chopped
• 60 g soft, creamy goat’s cheese
• 60 g hard, mature goat’s cheese
• 1 egg
• 50 ml double cream
• 50 ml crème fraîche
• salt and black pepper

1. Preheat oven to 180°C.
2. Press the two sheets of pastry together and line a shallow square fluted tart tin (with removable bottom), lightly pressing into the sides. Place a sheet of greasproof paper over the pastry and and fill with baking weights. Leave to rest in the fridge for 20 minutes.
3. Put the tart case in the oven and bake blind for 20 minutes. Remove the weights and paper, then bake for a further 5-10 inutes, or until the pastry is golden. Set aside. Leave the oven on.
4. While the tart case is baking, make the caramelised 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.
5. Dry the saucepan, return the cloves to it and add the olive oil. Fry the garlic cloves over high heat for 2 minutes.
6. Add the balsamic vinegar and water and bring to the boil, then allow to gently simmer for 10 minutes. Add the sugar, rosemary, thyme and ¼ teaspoon salt. Continue simmering on a medium flame for 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set aside.
7. 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.
8. In a jug whisk together the egg, creams, ½ tsp salt and some black pepper. Pour this over the tart filling to fill the gaps, making sure that you can still see the garlic and cheese over the surface.
9. Reduce the oven temp to 160°C and bake the tart for 35-45 minutes, or until the tart filling has set and the top is light golden. Remove from the oven and leave to cool a little.
10. Can be served warm or cold with a crisp salad.  

Tagged as: Recipes