Caramelized Harvest Fresh Gourmet Garlic Tart

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Servings 6

Prep. Time 40 minutes

Cooking Time 1 hour 25 minutes

    • 1 package 397 grams puff pastry
    • 4 medium heads of Harvest Fresh Gourmet Garlic cloves, separated and peeled
    • 1 tbsp olive oil
    • 1 tsp balsamic vinegar
    • 1 cup water
    • ¾ tbsp sugar
    • 1 tsp chopped rosemary
    • 1 tsp chopped thyme, plus a few whole sprigs to finish
    • 4 ¼ oz creamy goat’s cheese
    • 4 ¼ oz hard cheese such as gouda
    • 2 eggs
    • ½ cup heavy cream
    • ½ cup crème fraîche
    • salt and freshly ground black pepper
    Cover the bottom of an 11” fluted tart tin with a large circle of parchment paper

    Roll the puff pastry into a circle to line both the bottom and sides of the tin

    Place the tart into the fridge for approx 20 minutes.

    Preheat the oven to 350°F and bake the pastry shell for 20 minutes, remove the paper and bake for another 5 – 7 minutes so the pastry is cooked and golden but not over-browned. Remove from the oven and leave to one side.

    While the tart shell 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 or sieve.

    Wipe the saucepan dry then add the cloves and olive oil and fry on a high heat for 2 – 3 minutes. Add the balsamic vinegar, 1 cup water and bring to the boil. Simmer gently for 10 minutes.

    After 10 minutes add the sugar, chopped rosemary, thyme and ¼ teaspoon salt and continue to cook on a medium heat for another 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 cheeses into pieces and scatter in the pastry shell and spoon the garlic and any syrup over top
    Whisk together the eggs, creams, ½ teaspoon salt and some black pepper. Pour over the garlic and cheeses making sure that you can still see both on the surface.

    Reduce the oven temperature to 325 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 tin, lay a few sprigs of thyme on top and serve warm. Serve with a fresh green salad.