Caramelised Garlic and Goat’s Cheese Tart

Caramelised Garlic Goats Cheese Tart

I recently posted a recipe for a fantastic quiche using fresh garlic. This was delicious but unfortunately the season for fresh garlic is pretty short. So, I was on the lookout for a similar recipe that I could make all year round. While perusing the Irish Times a few weeks ago, I came across this tart/quiche in Domini Kemp’s column. She presents a recipe adapted from one by Yotam Ottolenghi, which I, in turn, have adapted slightly to suit the flan dishes I had available. The results were great and I look forward to being able to enjoy this tart throughout the year. Ottolenghi’s recipe uses less balsamic, which I would do next time too, as it keeps the garlic more golden than dark.

This recipe is for a 20cm dish. Just double the quantities for 28cm. You can of course make your own puff pastry if you’re that way inclined but I used Jus-Rol. I don’t see any reason why you couldn’t use shortcrust, in which case there’s less excuse not to make it yourself!

There’s a little bit of work involved but you can do each stage separately; so don’t let that put you off trying this great dish.

Summary

Makes: 4 portions
Preparation: 10 mins + 20 mins
Cooking: 30 mins + 20 mins + 30 mins

Ingredients

250g
2-3 heads
2 tbsp
2 tbsp
200ml
1 tbsp
1 tbsp
120g
2
100g
Puff pastry (defrosted but still cold)
Garlic (cloves separated and peeled)
Olive oil
Balsamic vinegar
Water
Caster sugar
Chopped fresh herbs (rosemary, thyme, etc)
Goat’s cheese (mix hard and soft if you can)
Large eggs (the best you can get)
Crème fraîche
Salt
Pepper
.
20cm quiche dish about 3cm deep
Baking beans or similar

Method

First we need to make the pastry base, which can be be done ahead of time. Preheat the oven to 180°C. Roll out the pastry on a lightly floured surface so that it is big enough to line the base and sides of the quiche dish with a margin to allow for shrinkage. Prick the base all over with a fork. If you have time place in the fridge for 20 minutes of so. Trim the excess pastry. Line the pastry with greaseproof paper and pour in the baking beans. Use as many as will fit, as otherwise the base will rise. Place into the preheated oven and bake for 25 minutes. Carefully remove the greaseproof paper and baking beans and continue to bake for a further 5 minutes to let the base crisp up. Set aside to cool. Don’t worry if the base has risen a little: you can carefully trim around the edge and press it down gently later.

When you’re ready to finish off the dish, set the oven to warm at 160°C. Put the olive oil in a small frying pan over a low heat and add the garlic cloves. Let them gently sweat for about 10 minutes. Move them around the pan to stop them colouring. Then add the sugar, balsamic and water. Increase the heat and let the mixture reduce. After about 10 minutes add the chopped herbs and season with a little salt and pepper. When the liquid has turned syrupy, the garlic should be soft and have a nice dark colour from the balsamic. In the meantime, dice the cheese and sprinkle over the pastry base. Crack the eggs and mix with the crème fraîche to form a sort of custard. Sprinkle the garlic cloves evenly over the cheese along with a little of the pan syrup. Move the dish to near the oven and pour in the eggs and crème fraîche. Transfer to the oven and bake for about 30 minutes or until the custard has set.

Let cool a little before serving, as this gives the flavour a chance to develop. Enjoy with a green salad.

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