Thursday, December 29, 2011

End of Year Carmelized Garlic Tart

The plan was when I first started this blog that I would record most all of the recipes that I prepared and truly loved, well that kind of fell to the wayside the last few months. Not sure why but it just wasn't in me, it was enough just to go through the daily motions. With all that said and now behind me I decided to make this Caramelized Garlic Tart my new beginnings and end of the year recipe.  This recipe is from the cookbook Plenty by Chef Yotam Ottolenghi. Plenty is fantastic with a wonderful collection of vegetarian dishes and vibrant pictures. Already bookmarked several other recipes to cook as well. We had the tart last night after a late afternoon walk in the desert preserve by our home. The tart was creamy and the garlic was mellow from the blanching with a little sweet from the caramelizing. Truly delicious!


13 oz puff pastry
3 medium heads of garlic, cloves separated and peeled
1 tbsp olive oil
1 tsp balsamic vinegar
1 cup water
3/4 tbsp sugar
1 tsp chopped rosemary
1 tsp chopped thyme, plus a few whole sprigs to finish
4½ oz soft, creamy goat cheese (such as chèvre)
4½ oz hard, mature goat cheese (such as goat Gouda)
2 eggs
6 1/2 tbsp heavy cream
6 1/2 tbsp crème fraîche
Black pepper

Serves 8

Have ready a shallow, loose bottomed, 11 - inch fluted tart pan. Roll out the puff pastry into a circle that will line the bottom and sides of the pan, plus a little extra. Line the pan with the pastry . Place a large circle of waxed paper on the bottom and fill up with pie weights or dried beans. (I used dried pinto beans) Leave to rest in the fridge for about 20 minutes.

Preheat the oven to 350°F. Place the tart shell in the oven and blind bake for 20 minutes. Remove the weights and paper, then bake for 5 to 10 minutes more, or until the pastry is golden. Set aside. Leave the oven on.

While the tart shell is baking, make the caramelized 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. Dry the saucepan, return the cloves to it and add the olive oil. Fry the garlic cloves on high heat for 2 minutes. Add the balsamic vinegar and water and bring to a boil, then simmer gently for 10 minutes. Add the sugar, rosemary, chopped thyme and 1/4 teaspoon of 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.

To assemble the tart, break both types of goat cheese into pieces and scatter in the tart shell. Spoon the garlic cloves and syrup evenly over the cheese. In a jug whisk together the eggs, cream, creme fraiche, 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 temperature to 325°F and place the tart inside. Bake for 35 to 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. Then take out of pan, trim the pastry edge if needed, lay a few sprigs of thyme on top and serve warm. (reheats well) Serve with a crisp salad.
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.


  1. Hello Cheri! I finally got the courage to write you to let you know I enjoy your blog. This particular recipe intrigues me, so hopefully I will try sooner rather than later. Have you cooked with beets recently? If so, would love to see what successes you've had with them...

    Sandra Carter

  2. Hi Sandra,

    Thanks for the encouragement. We love beets here. In the winter I usually just roast them and in the summer mainly for salads. Pickling them is something I always wanted to try along with baking for chips. Cheri

    1. Cherie,

      Please be patient with me... did you receive my email earlier today? I gave the option on this page to "Comment as: Sandra (Google) and haven't a clue what that means. I will resend if you did not receive earlier email. Oy Vey!


  3. Do not laugh, this is my second attempt today to exchange a reply with you... I'm certain I did not complete the instructions as given my first time and will do my best to reconstruct my reply. I am so embarrassed...

    Hello Cheri!

    I cannot believe that all I had to do was to check on to this blog to see if you replied back to my first comments. Geez, I kept waiting for a reply from you on my email. Now I know to check back from time to time to see replies on this delightful, informative and aesthetically pleasing blog. Mea Culpa!

    I too, enjoy roasting beets, and have had success with yellow beets ala Jaime Oliver who suggests mixing them with olive oil, garlic, orange juice, rosemary, salt and pepper. Very delish. I also pickled them sliced thin, in vinegar, sugar, salt, fresh serrano chile and the usual pepper corn, coriander seeds and garlic. It was either Martha Stewart or Sunset Magazine that peaked my interest to try it out. Also very good! How is the book by Ottolenghi coming along? He's an extraordinary chef. I came across him in the Wall Street Journal and had great success with his corn cakes.

    Rick and I extend an invitation to you and the Donald to do some wine tasting, farmers market buying (if we can make on their given day) and recipe exchange the next time you make your way to Oregon.

    Again, looking forward to your reply! I'm so impressed by your blog work... keep it going!