Caramelised garlic tart – Yotam Ottolenghi

Caramelised garlic tart – Yotam Ottolenghi

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.

Plenty by Yotam Ottolenghi

It looked scarily delicious – and I say scarily because there’s a crap-load of garlic in there.

It’s quite simple to make and tastes sensational warm, or cold. The sweetness of the garlic is extraordinary; and your breath afterwards, well, let me say you won’t smell of roses!

This is definitely one for the garlic lover!

Caramelised garlic tart - Yotam Ottolenghi

Goat cheese & caramelised garlic tart recipe

Caramelised garlic tart - Yotam Ottolenghi

goat cheese & caramelised garlic tart

serves 4-6 (recipe has been slightly altered from the original)


  • 2 sheets puff pastry
  • 22 cloves garlic (65 g)
  • 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 cheese
  • 60 g hard, mature goat cheese
  • 1 egg
  • 50 ml double cream
  • 50 ml crème fraîche
  • salt and black pepper


Press the two sheets of pastry together and line a fluted tart tin (with removable bottom), lightly pressing into the sides. Place a sheet of greasproof paper over the pastry and fill with baking weights. Leave to rest in the fridge for 20 minutes.

Preheat oven to 180°C.

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 minutes, or until the pastry is light and golden. Set aside, leaving the oven on.

While the tart case is baking, make the caramelised garlic. Put the cloves in a small saucepan and cover with water. Bring to the boil and simmer for 10 minutes, then drain well.

Dry the saucepan, return the cloves to it and add the olive oil. Fry the garlic cloves over med-high heat for 2 minutes.  Add the balsamic vinegar and water and bring to the boil, then allow to gently simmer for 10 minutes. Add the sugar, rosemary and thyme. Continue simmering on a medium flame for 10 minutes, or until most of the liquid has evaporated. Set aside.

To assemble the tart, break both types of goat cheese into pieces and scatter in the pastry case. Spoon the garlic cloves and syrup evenly over the cheese.

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.

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 allow to cool a little.

Can be served warm or cold with a crisp salad.

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