Go Back
–+ servings
Caramelized Garlic Tart ~Lydia's Flexitarian Kitchen
Print Recipe

Ottolenghi's Caramelized Garlic Tart

Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Brunch, Main
Servings: 8 slices
Author: LydiaF

Ingredients

  • 1 9 inch pie crust
  • 2-3 heads of garlic, depending on their size. Peel the cloves and after trimming, cut the larger ones in half
  • 1 - 2 tablespoons olive oil
  • pinch red pepper flakes optional
  • 1 teaspoon apple cider or balsamic vinegar
  • 1 cup water
  • 1 generous tablespoon sugar
  • 1 teaspoon chopped rosemary dried or fresh
  • 1 teaspoon thyme leaves dried or fresh
  • salt and pepper to taste
  • 1/2 cup goat cheese (I used crumbles) (4 ounces)
  • 1/2 cup shredded Gouda cheese (4 ounces)
  • 2 large eggs
  • 1/3 cup half and half or heavy cream
  • 1/3 cup sour cream or crème fraîche

Instructions

  • Put the peeled garlic in a small pan and cover with water. Bring to a simmer and cook for 3 minutes.
  • Drain the blanched garlic, wipe out the pan and add the olive oil and red pepper flakes if using. Fry the garlic over high heat until it begins to take on some color, 2 minutes or so.
  • Add the water and vinegar. Reduce the heat and simmer for 10 minutes. Then add the sugar, rosemary and thyme. Season with salt and continue to cook for another 10 minutes or so until most of the liquid has evaporated and the cloves are coated.
  • Preheat the oven to 350°F/180°C and assemble the tart
  • Roll out the pie crust to fit your tart pan (I used a round cake pan and was happy to eat the extra crust)
  • Beat the eggs together with the half and half and sour cream. Season with salt and pepper.
  • Crumble the goat cheese into the pie pan and spread evenly. Distribute the caramelized garlic over top along with half of the shredded Gouda.
  • Pour over the custard and rearrange the garlic cloves as necessary. Top with the remaining cheese.
  • Place the tart in the oven and reduce the heat to 325°F/165°C. Bake for 40 minutes or until the filling has set and the top is a nice color. (Start checking around 30 minutes)
  • Remove from the oven and allow to cool briefly before serving.

Notes

The advantage of using pie crust over puff pastry is you don't have to blind bake it. If you'd like to use puff pastry, this post from the BBC demonstrates how to prep it for the tart.
Low Carb Variation: Omit the crust and bake in a 9" pan that's been lightly oiled