a la ottolenghi. i did make this twice. the first time it worked. but i cant speak for the taste because a sadist drilled holes in my teeth and stuck a needle into my gums and made the quotidien task of yawning a production for days to come. to say nothing of chewing. dentistry, as far as i am concerned is the single greatest scam since shop bought puff pastry. which brings me to my next p.o.c – puff pastry. it worked fine the first time. but then the next time it didnt. in a subsequent discussion with my life coach about where it all went wrong, the conclusion was reached that it was the pastry, as much as my cavalier attitude which caused the disaster. i pressed the pastry into the dish – and thought ‘thats funny, it doesnt seem to really be sticking to the sides’. this was closely followed by my next thought ‘oh well, it’ll be fine’. fine it was not. but i remedied it by trimming (hacking) the edges and marching inexorably on. and its really something this tart. i mean you’d hope so wouldnt you – consisting almost entirely of cheese and caramelised garlic. not for the faint hearted – but for those whose arteries can take it, i suggest you try this.
1 sheet puff pastry (all butter)
3 heads of garlic – cloves peeled
1tsp balsamic vinegar
1tbsp olive oil
1tsp rosemary chopped
1tsp thyme chopped
120g soft goats cheese
120g hard goats cheese
100ml double cream
100ml creme fraiche
salt and pepper
preheat the oven to 180 degrees. roll out your pastry. insert into tart tin. (make sure its properly in) and blind back for 20 minutes. remove baking beans and bake for another 5-10 minutes. set aside.
then make caramelised garlic. put the garlic cloves into a saucepan and cover with lots of water. blanch for 3 minutes. then drain well. dry the saucepan and then return the cloves to the pan with the olive oil. fry on high heat for 2 minutes. add the balsamic vinegar and water and bring to the boil, then let this simmer gently for 10 minutes. then add the sugar, rosemary, thyme and salt. continue to simmer for another 10 minutes or until all the liquid has evaporated and they garlic is coated in a dark caramel like syrup. set this aside.
break both goats cheeses into the pastry case. then spoon the garlic and syrup over the top.
in a bowl whisk together the eggs, cream and creme fraiche. pour this over the tart filling – making sure you can still see the garlic on the surface.
reduce oven to 160 degrees and bake for 35-45 minutes or until golden and deliciously brown.