This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
- Serves eight.
- 375 g all-butter puff pastry
- 3 whole heads garlic
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 220 ml water
- ¾ 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
- 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.
- Heat the oven to 180°C / gas mark 4.
- Blind-bake the case for 20 minutes, remove the beans and paper, and bake for five to 10 minutes more, until golden.
- Set aside.
- Meanwhile, make 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 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 mix, filling any gaps and making sure the garlic and cheese peep over the top.
- Turn the oven 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 a little.
- 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.