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Yotam Ottolenghi
Nutrition Facts (per serving) | |
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501 | Calories |
39g | Fat |
27g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 501 |
% Daily Value* | |
Total Fat 39g | 50% |
Saturated Fat 15g | 75% |
Cholesterol 95mg | 32% |
Sodium 376mg | 16% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 1g | 4% |
Total Sugars 3g | |
Protein 12g | |
Vitamin C 4mg | 20% |
Calcium 98mg | 8% |
Iron 2mg | 13% |
Potassium 132mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This caramelised garlic tart recipe comes from Chef Ottolenghi's book, Plenty. Plenty is a book about vegetables and interesting and inspiring ways to cook them.
The tart makes a great brunch, lunch, dinner, party or picnic dish - a great all rounder. Making the caramelised garlic tart takes a little work, but is well worth the effort.
Ingredients
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13 ounces all-butter puff pastry
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3 medium heads garlic, cloves separated and peeled
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Water, as needed
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1 tablespoon olive oil
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1 teaspoon balsamic vinegar
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3/4 tablespoon superfine sugar
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1 teaspoon finely chopped fresh rosemary
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1 teaspoon finely chopped fresh thyme, plus a few whole sprigs
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Salt, to taste
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4 1/4 ounces soft, creamy goat cheese
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4 1/4 ounces hard, mature goat cheese
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2 large eggs
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1/2 cup heavy cream
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1/2 cup crème fraîche
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Freshly ground black pepper, to taste
Steps to Make It
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Gather the ingredients.
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Roll the 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 approximately 20 minutes.
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Preheat the oven to 350°F/180°C/Gas Mark 4 and bake the pastry case for 20 minutes, remove both the beans and paper and bake for another 5 minutes so the pastry is cooked and golden but not over-browned. Remove from the oven and leave to one side.
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While the tart case is cooking, place the garlic cloves in a small saucepan. Cover with cold water and bring to a gentle simmer, cook for 3 minutes then drain through a colander or sieve.
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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.
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After 10 minutes add the sugar, rosemary, chopped thyme and ¼ teaspoon 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.
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To assemble the tart: break both goat's cheeses into pieces and scatter in the pastry case and spoon over the garlic and any syrup.
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Whisk together the eggs, creams, ½ teaspoon salt and some black pepper. Pour over the garlic and cheeses making sure that you can still see both on the surface.
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Reduce the oven temperature to 320°F/160°C/Gas Mark 3 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. If eating later the tart does reheat very well.