Caramelised Garlic Tart

🥘 Ingredients

• all-butter puff pastry 13 oz
• garlic 3 heads
• water
• olive oil 1 tbsp
• balsamic vinegar 1 tsp
• superfine sugar ¾ tbsp
• fresh rosemary 1 tsp
• fresh thyme 1 tsp
• salt ¼ tsp
• soft goat cheese 4 ¼ oz
• hard goat cheese 4 ¼ oz
• eggs 2
• heavy cream ½ cup
• crème fraîche ½ cup
• salt ½ tsp
• black pepper

Pastry case

1. 1

   Roll the all-butter puff pastry into a circle to line both the bottom and sides of a 28cm (11-inch) fluted tart tin and line with the pastry. Onto the bottom of the pan, place a large circle of greaseproof paper and fill with a layer of dry baking beans or rice. Place the tart into the fridge for 20 minutes .
2. 2

   Preheat the oven to 350°F/180°C and bake the pastry case for 20 minutes , remove both the beans and paper and bake for 5 minutes so the pastry is cooked and golden but not over-browned. Remove from the oven and leave to one side.

Caramelised garlic

1. 1

   While the tart case is cooking, place the garlic in a small saucepan . Cover with water and bring to a gentle simmer, cook for 3 minutes then drain through a colander or sieve.
2. 2

   Wipe the saucepan dry then add the cloves and olive oil and fry on a high heat for 2 minutes and no more. Add the balsamic vinegar , 1 cup of water and bring to the boil. Simmer gently for 10 minutes .
3. 3

   After 10 minutes add the superfine sugar , fresh rosemary , fresh thyme and salt and continue to cook on a medium heat for a further 10 minutes , or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set aside.

Assembly

1. 1

   To assemble the tart: break both the soft goat cheese and hard goat cheese into pieces and scatter in the pastry case and spoon over the garlic and any syrup.
2. 2

   Whisk together the eggs , heavy cream , crème fraîche , salt and some black pepper . Pour over the garlic and cheeses making sure that you can still see both on the surface.
3. 3

   Reduce the oven temperature to 320°F/160°C and bake for 35-45 minutes , or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little then take out of tin, lay the remaining thyme sprigs on top and serve warm. Serve with a crisp salad.