Carmelized Garlic Tart by Yotam

Delicious!

Ingredients

• 12 ounces puff pastry
• 3 medium heads garlic (cloves separated and peeled) – the next time I plan on using pre-peeled garlic from the grocery store – 35 of them!
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 teaspoon rosemary (chopped)
• 1 teaspoon thyme (chopped)
• 4 1/4 ounces goat cheese (soft and creamy)
• 4 1/4 ounces gouda cheese  
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup crème fraîche
• salt to taste
• black pepper to taste

Roll the puff pastry into a circle to line both the bottom and sides of a 11 inch fluted tart tin and line with the pastry. Onto the bottom of the pan, place a large circle of parchment paper and fill with a layer of pie beads (dried beans is a good substitute).

Preheat the oven to 350°F and bake the pastry for 20 minutes, remove both the beads and paper and bake for another 5 minutes so the pastry is cooked and golden but not over-browned. Remove from the oven and leave to one side.

While the tart is cooking, place the garlic cloves in a small saucepan. Cover with cold water and bring to a gentle simmer, cook for 3 minutes then drain through a colander.

Wipe the saucepan dry then add the cloves and olive oil and fry on a high heat for 2 minutes. Add the balsamic vinegar, water and bring to a boil.  Simmer gently for 10 minutes.

After 10 minutes add the sugar, rosemary, chopped thyme and ¼ teaspoon salt and continue to cook on a medium heat for 10 additional minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set 

To assemble the tart: break the cheeses into pieces and scatter in the tart and spoon over the garlic and any syrup. 

Whisk together the eggs, creams, ½ teaspoon salt and some black pepper in a bowl. Pour over the garlic and cheeses making sure that you can still see the garlic and cheese on the surface.

Reduce the oven temperature to 325°F and 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 then take out of tart and serve warm. 

Serve with a fresh green salad