Caramelised Garlic Tart

== Description ==
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
* Serves eight.
== Ingredients ==
* 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
== Directions ==
# 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.
Category:Dessert_Recipes