Caramelised Garlic Tart

Caramelised Garlic Tart Recipe - French Delight

Region / culture: France | Preparation time: 40 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Caramelised Garlic Tart is a savory and indulgent dish that combines the sweetness of caramelised garlic with the creaminess of goat's cheese, all encased in a flaky puff pastry crust. This tart is perfect for a special occasion or a cozy night in.

History

The origins of Caramelised Garlic Tart are not well-documented, but it is believed to have originated in France, where garlic is a staple ingredient in many dishes. The combination of caramelised garlic and goat's cheese is a classic pairing that has been enjoyed for centuries.

Ingredients

375 g all-butter puff pastry
3 whole heads of garlic
1 tbsp olive oil
1 tsp balsamic vinegar
220 ml water
0.75 tbsp caster sugar
1 tsp chopped rosemary
1 tsp chopped thyme, plus a few whole sprigs to finish
salt and black pepper
120 g soft, creamy goat's cheese
120 g hard, mature goat's cheese
2 free-range eggs
100 ml double cream
100 ml crème fraîche

How to prepare

Roll out the pastry into a circle that will line the bottom and sides of a shallow, loose-bottomed, 28 cm fluted tart tin.
Line the tin with pastry, place a circle of greaseproof paper on the bottom and fill with baking beans.
Leave to rest in the fridge for 20 minutes.
Preheat the oven to 180°C / gas mark 4.
Blind-bake the pastry case for 20 minutes, then remove the beans and paper, and bake for five to 10 minutes more, until golden.
Set aside.
Meanwhile, prepare the caramelised garlic.
Separate and peel all the cloves, put them in a small pan and cover with water.
Bring to a simmer, blanch for three minutes and drain.
Dry the pan, return the garlic to it along with the oil and fry on a high heat for two minutes.
Add the vinegar and water, bring to a boil, then simmer gently for 10 minutes.
Add the sugar, chopped herbs and a quarter-teaspoon of salt, and simmer for 10 minutes, until most of the liquid has evaporated and the cloves are coated in a dark syrup.
Break the goat's cheeses into pieces and scatter them in the tart case.
Spoon the garlic and syrup evenly over the cheese.
Whisk the eggs, creams, half a teaspoon of salt and some black pepper, then pour over the garlic mixture, filling any gaps and making sure the garlic and cheese peep over the top.
Reduce the oven temperature to 160°C / gas mark 3 and bake the tart for 35–45 minutes, until the filling has set and the top is golden brown.
Remove from the oven and leave to cool slightly.
Take the tart out of its tin, trim the edges, lay a few sprigs of thyme on top and serve warm with a crisp salad.

Variations

Add caramelised onions or roasted cherry tomatoes for extra flavor.
Substitute the goat's cheese with feta or blue cheese for a different taste profile.
Add cooked bacon or pancetta for a meaty twist.

Cooking Tips & Tricks

Make sure to blind-bake the pastry crust before adding the filling to ensure a crisp and flaky base.

- Blanching the garlic cloves before caramelising them helps to mellow out their sharp flavor.

- Be sure to use a mix of soft, creamy goat's cheese and hard, mature goat's cheese for a balanced flavor and texture.

Serving Suggestions

Serve the Caramelised Garlic Tart warm with a side salad of mixed greens dressed with a light vinaigrette. This tart also pairs well with a glass of crisp white wine.

Cooking Techniques

Blind-baking the pastry crust ensures a crisp and flaky base.

- Caramelising the garlic cloves adds a sweet and savory depth of flavor to the tart.

Ingredient Substitutions

Use puff pastry sheets instead of rolling out the pastry from scratch.

- Substitute the goat's cheese with cream cheese or ricotta for a milder flavor.

Make Ahead Tips

The Caramelised Garlic Tart can be assembled up to a day in advance and baked just before serving. Store the unbaked tart in the fridge, covered with plastic wrap.

Presentation Ideas

Garnish the Caramelised Garlic Tart with fresh herbs, such as thyme or rosemary, for a pop of color and flavor. Serve the tart on a decorative platter for an elegant presentation.

Pairing Recommendations

Pair the Caramelised Garlic Tart with a crisp Sauvignon Blanc or a light Pinot Noir for a well-rounded meal. A side of mixed greens with a citrusy dressing complements the richness of the tart.

Storage and Reheating Instructions

Store any leftover Caramelised Garlic Tart in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 180°C for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 1g

- Sugars: 3g

Fats

- Total Fat: 20g

- Saturated Fat: 10g

- Trans Fat: 0g

Proteins

- Protein: 8g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 5% DV

- Calcium: 10% DV

- Iron: 6% DV

Alergens

Contains dairy (goat's cheese)

- Contains gluten (puff pastry)

Summary

Caramelised Garlic Tart is a rich and decadent dish that is high in fat and calories, but also provides a good source of protein and essential vitamins and minerals.

Summary

Caramelised Garlic Tart is a delicious and indulgent dish that combines the sweetness of caramelised garlic with the creaminess of goat's cheese, all encased in a flaky puff pastry crust. This tart is perfect for a special occasion or a cozy night in.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Caramelised Garlic Tart. It was a warm summer day, and I was visiting my dear friend Maria in the quaint little village of Provence, France. Maria was known for her incredible culinary skills, and I always looked forward to the delicious meals she would prepare for us.

On that particular day, Maria invited me into her kitchen to help her prepare a special tart for an upcoming dinner party. As we gathered the ingredients and started cooking, she began to tell me the story behind the recipe.

Maria explained that her mother had taught her how to make the caramelised garlic tart when she was just a young girl. It was a traditional dish in their family, passed down from generation to generation. The tart was a labor of love, requiring patience and attention to detail, but the end result was always worth it.

As we worked together in the kitchen, Maria shared with me the secret to making the perfect caramelised garlic tart. She explained that the key was to slowly cook the garlic in butter and sugar until it was golden brown and fragrant. This process brought out the natural sweetness of the garlic, creating a rich and savoury filling for the tart.

I watched in awe as Maria expertly rolled out the pastry and filled it with the caramelised garlic mixture. She then placed it in the oven to bake, and the tantalizing aroma filled the kitchen. I couldn't wait to taste the final product.

When the tart was ready, Maria sliced it into neat portions and served it to me on a delicate china plate. The first bite was a revelation. The buttery pastry melted in my mouth, and the caramelised garlic was sweet and savoury, with just a hint of garlic flavour. It was unlike anything I had ever tasted before.

From that moment on, I was hooked. I knew I had to learn how to make the caramelised garlic tart for myself. Maria was kind enough to share her recipe with me, and I made a mental note of every step and ingredient.

When I returned home, I wasted no time in recreating the tart in my own kitchen. I followed Maria's instructions to the letter, taking my time to caramelise the garlic to perfection. As the tart baked in the oven, I could hardly contain my excitement.

When it was finally ready, I cut myself a slice and took a bite. The familiar flavours of buttery pastry and caramelised garlic washed over me, transporting me back to Maria's kitchen in Provence. I had done it. I had successfully recreated the recipe that had captured my heart.

Since then, the caramelised garlic tart has become a staple in my culinary repertoire. I have served it at countless dinner parties and family gatherings, always receiving rave reviews from my guests. It is a dish that never fails to impress, and I take pride in knowing that I can recreate a taste of Provence in my own home.

As I sit here now, recalling that fateful day in Maria's kitchen, I can't help but smile. The caramelised garlic tart has become more than just a recipe to me. It is a symbol of friendship, tradition, and the joy of sharing good food with loved ones.

And so, I will continue to make the caramelised garlic tart for years to come, passing down the recipe to future generations and keeping the memory of that summer day in Provence alive. Each bite of the tart is a reminder of the bonds that connect us, and the simple pleasure of a well-cooked meal shared with those we hold dear.