Yotam Ottolenghi’s caramelized garlic tart is a delicious combination of a flaky pastry, goat cheese and caramelized garlic cloves.
The stars of this tart are definitely the caramelized garlic cloves! If you love garlic recipes, this one is for you.
I couldn’t resist sneaking a few morsels while making the tart, and my recommendation to you is to make extra for later (or, who am I kidding, for sampling by the cook in the kitchen).
This savory pie recipe is from Yotom Ottolenghi’s “Plenty” cookbook, a vegetarian recipe book. Everything I’ve made from it so far has been delicious, and this caramelized garlic tart is one of my favourite recipes.
I really love caramelized garlic, so this tart really hits the mark for me.
I first came across this recipe through my partner who came home from a dinner one day and was raving about this caramelized garlic tart they had at this dinner. Apparently the plan had been to take some home for me, but somehow nothing made it back.
This sounded like a winner to me, so I decided to make it myself (or I would never get to try it!). I made the tart for my sister and her husband, and we all loved it.
The original recipe says it serves 8, but we easily ate it as 4 because we all wanted a second slice. Try this one, you won’t regret it!
Ottolenghi's caramelized garlic tart
Yotam Ottolenghi's caramelized garlic tart is a delicious combination of a flaky pastry, goat cheese and caramelized garlic cloves.
- 375 g (13 oz) all-butter puff pastry
- 3 medium heads of garlic cloves separated and peeled
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 220 ml (1 cup) water
- ¾ tbsp caster sugar
- 1 tsp chopped rosemary
- 1 tsp chopped thyme plus a few whole sprigs to finish
- 120 g (4 1/2 oz soft) creamy goat’s cheese (such as Rosary)
- 120 g (4 1/2 oz) hard mature goat’s cheese (such as one from Woolsery Cheese)
- 2 free-range eggs
- 100 ml (6 1/2 tbps) double cream
- 100 ml (6 1/2 tbps) crème fraîche
- salt and black pepper
Prepare the baking tin:
Have ready a shallow, loose bottomed, 28 cm fluted tart tin. Roll out the puff pastry into a circle that will line the bottom and sides of the tin, plus a little extra. Line the tin with the pastry. Place a large circle of greaseproof paper on the bottom and fill up with baking beans. Leave to rest in the fridge for about 20 minutes.
Blind bake the crust:
Preheat the oven to 180°C. Place the tart case in the oven and bake blind for 20 minutes. Remove the beans and paper, then bake for a further 5-10 minutes, or until the pastry is golden. Set aside. Leave the oven on.
Prepare the caramelized garlic cloves:
While the tart case is baking, put the garlic cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch for 3 minutes, then drain well.
Dry the saucepan, return the cloves to it and add two tablespoons of oil. Fry the garlic cloves on a high heat for 2 minutes. Add the balsamic vinegar and water and bring to the boil, then simmer gently for 10 minutes. Add the sugar, rosemary, chopped thyme and 1/4 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.
Assemble the garlic tart:
Break both types of goat's cheese into pieces and scatter in the pastry case. Spoon the caramelized garlic cloves and syrup evenly over the cheese. In a jug whisk together the eggs, creams 1/2 teaspoon salt and some black pepper. Pour this custard 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 to 170C/325F and place the tart inside. Bake for 35-45 minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little. Remove from the tin and place a few sprigs of thyme on top and serve warm with a crisp salad.