Prep time: 1 hour
Chill time: 40 min
Ready in: 3 hours, 25 min- 3 hours, 40 min
Serves: 4- 8
Ingredients:
13 oz. puff pastry
3 heads of garlic- cloves separated and peeled
1 T. olive oil
1 tsp. balsamic vinegar
1 c. water
3/4 T. sugar
1 tsp. rosemary- chopped
1 tsp. thyme- chopped, plus a few whole sprigs to finish
3/4 tsp. salt
4 1/2 oz. soft, creamy goat cheese
4 1/2 oz. hard goat cheese
2 eggs
6 1/2 T. heavy cream
6 1/2 T. crème fraîche
Pepper
Directions:
- Roll out puff pastry into a circle that will line bottom and sides of a shallow, loose-bottomed, 11" fluted tart pan
- Line pan with pastry
- Place a large circle of waxed paper on bottom and fill with pie weights or dried beans
- Chill in fridge for about 20 min
- Preheat oven to 350
- Place tart shell in oven and blind bake for 20 min
- Remove weights and paper, then bake until pastry is golden, about 5- 10 more min
- Remove from oven, leaving oven on, and set aside
- Put garlic cloves in a small saucepan and cover with plenty of water
- Bring to a simmer and blanch for 3 min
- Drain well
- Dry saucepan, return cloves to it, and add olive oil
- Fry garlic cloves on high heat for 2 min
- Add balsamic vinegar and water and bring to a boil
- Reduce heat, and simmer gently for 10 min
- Add sugar, rosemary, chopped thyme and 1/4 tsp. salt
- Continue simmering on a medium flame until most liquid has evaporated and garlic cloves are coated in a dark caramel syrup, about 10 min
- Set aside
- Break both types of goat cheese into pieces and scatter in tart shell
- Spoon garlic cloves and syrup evenly over cheese
- In a separate dish, whisk together eggs, cream, crème fraîche, 1/2 tsp. salt, and pepper- to taste
- Pour custard over tart filling to fill the gaps, making sure that garlic and cheese remain visible over surface
- Reduce oven temperature to 325 and place tart inside
- Bake until tart filling has set and top is golden brown, about 35- 45 min
- Remove from oven and leave to cool
- Take out of pan, trim pastry edge if needed, lay a few sprigs of thyme on top and serve warm
*Meredith found recipe here
2 eggs
6 1/2 T. heavy cream
6 1/2 T. crème fraîche
Pepper
Directions:
- Roll out puff pastry into a circle that will line bottom and sides of a shallow, loose-bottomed, 11" fluted tart pan
- Line pan with pastry
- Place a large circle of waxed paper on bottom and fill with pie weights or dried beans
- Chill in fridge for about 20 min
- Preheat oven to 350
- Place tart shell in oven and blind bake for 20 min
- Remove weights and paper, then bake until pastry is golden, about 5- 10 more min
- Remove from oven, leaving oven on, and set aside
- Put garlic cloves in a small saucepan and cover with plenty of water
- Bring to a simmer and blanch for 3 min
- Drain well
- Dry saucepan, return cloves to it, and add olive oil
- Fry garlic cloves on high heat for 2 min
- Add balsamic vinegar and water and bring to a boil
- Reduce heat, and simmer gently for 10 min
- Add sugar, rosemary, chopped thyme and 1/4 tsp. salt
- Continue simmering on a medium flame until most liquid has evaporated and garlic cloves are coated in a dark caramel syrup, about 10 min
- Set aside
- Break both types of goat cheese into pieces and scatter in tart shell
- Spoon garlic cloves and syrup evenly over cheese
- In a separate dish, whisk together eggs, cream, crème fraîche, 1/2 tsp. salt, and pepper- to taste
- Pour custard over tart filling to fill the gaps, making sure that garlic and cheese remain visible over surface
- Reduce oven temperature to 325 and place tart inside
- Bake until tart filling has set and top is golden brown, about 35- 45 min
- Remove from oven and leave to cool
- Take out of pan, trim pastry edge if needed, lay a few sprigs of thyme on top and serve warm
*Meredith found recipe here
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