With the weather allegedly going to improve over the next few days, we thought we'd share a recipe from Domini's days as food writer in The Irish Times. This goregous Caramelised Garlic Tart is based on an Ottolenghi recipe and is perfect picnic fare. And, as always, it's super-tasty and very easy to prepare.
Caramelised Garlic Tart
Use any type of goat’s cheese but using some hard and some soft gives a great balance of textures.
- 500 g pack of puff pastry, defrosted
- 3 heads garlic, peeled
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 220 ml water
- 1 tbsp caster sugar
- 1 tbsp chopped herbs: rosemary & thyme
- 120 g soft goat’s cheese
- 120 g hard goat’s cheese
- 3 eggs
- 200 g crème fraiche
- Salt and pepper
- Preheat oven to 180 C. Roll out the puff pastry so that it lines the base and sides of a 28 cm tart tin. If you have the time, stick it in the fridge for 20 minutes or so to rest. Then, prick the base with a fork and line the pastry with greaseproof paper and dried beans or rice. Blind bake for 25 minutes, then carefully remove the paper and beans and put back in the oven for another 5 minutes so that the base dries out. Set aside to cool.
- Sweat the whole garlic cloves in the olive oil, over a very gentle heat for ten minutes. Don’t allow them to colour. The turn up the heat and add the balsamic vinegar, the water and sugar. Simmer gently for 10 minutes then add the herbs and season with salt and pepper. Most of the liquid needs to evaporate and the cloves should be well coated in a dark caramel type thick glaze. Set aside.
- Scatter the cheeses onto the base of the pastry. Then scatter the garlic cloves and any of the balsamic juices on top, arranging the cloves so that they are evenly distributed.
- Whisk the eggs and crème fraiche and pour on top. Bake the tart on a baking tray (so that it’s easier to transport) at 160 for about 35 minutes or so, until the mixture looks as though it has just set – mind you, there’s not that much liquid in this recipe so it does cook quickly.
- Allow to cool slightly before slicing and serving with a big salad.
We hope you like it . . . . and we hope the sun shines!