I've been cooking my way through the Plenty cookbook and this is hands down one of the best things I've ever tasted. This was a bit of a process to make, but it was 100% worth it. The garlic is exceptionally flavorful, and I can't wait to apply this garlic flavor infusion technique to some other recipes.
Ingredients:
13 oz puff pastry, defrosted
3 heads of garlic, cloves peeled and separated
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 cup water
3/4 teaspoon sugar
1 teaspoon rosemary, chopped
1 teaspoon thyme, chopped
4 1/2 ounces soft goat cheese
4 1/2 ounces hard goat cheese
2 eggs
6 1/2 tablespoons heavy cream
6 1/2 tablespoons creme fraiche
salt and pepper
Preparation:
1. Prepare an 11-inch fluted tart pan with a loose bottom. Spray pan with Pam. Roll out puff pastry and line pan. Tuck into flutes. Line dough with parchment paper and fill with 2 pounds of pie weights. Refrigerate for 20 minutes.
2. Preheat the oven to 350 degrees. Put tart shell in the oven and blind bake for 20 minutes. Remove the weights and paper, then bake for 5-10 more minutes, until pastry starts to brown. Set aside and leave the oven on.
3. While the tart shell is baking, caramelize the garlic. Put the garlic in a small saucepan and cover with water. Bring to a simmer and blanch for 3 minutes, then drain well. Return garlic to saucepan and add olive oil. Fry garlic for 2-3 minutes over high heat.
4. Add balsamic vinegar and water to saucepan with garlic. Simmer over medium heat for about 10 minutes. Add sugar, rosemary, thyme, and 1/4 teaspoon salt. Continue simmering for about 10 more minutes, until most of the liquid has evaporated. Set aside.
5. To assemble tart, crumble both the hard and soft goat cheeses into the tart shell. Spread garlic and syrup over the tart shell.
6. In a separate bowl, whisk eggs, heavy cream, creme fraiche, salt and pepper together. Pour custard over the tart filling. 7. Turn oven temperature down to 325 degrees and place tart in oven. Bake for 35-45 minutes, until custard is set. Remove from the oven and let cool slightly. Take out of the pan. Serve warm.
Ingredients:
13 oz puff pastry, defrosted
3 heads of garlic, cloves peeled and separated
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 cup water
3/4 teaspoon sugar
1 teaspoon rosemary, chopped
1 teaspoon thyme, chopped
4 1/2 ounces soft goat cheese
4 1/2 ounces hard goat cheese
2 eggs
6 1/2 tablespoons heavy cream
6 1/2 tablespoons creme fraiche
salt and pepper
Preparation:
1. Prepare an 11-inch fluted tart pan with a loose bottom. Spray pan with Pam. Roll out puff pastry and line pan. Tuck into flutes. Line dough with parchment paper and fill with 2 pounds of pie weights. Refrigerate for 20 minutes.
2. Preheat the oven to 350 degrees. Put tart shell in the oven and blind bake for 20 minutes. Remove the weights and paper, then bake for 5-10 more minutes, until pastry starts to brown. Set aside and leave the oven on.
3. While the tart shell is baking, caramelize the garlic. Put the garlic in a small saucepan and cover with water. Bring to a simmer and blanch for 3 minutes, then drain well. Return garlic to saucepan and add olive oil. Fry garlic for 2-3 minutes over high heat.
4. Add balsamic vinegar and water to saucepan with garlic. Simmer over medium heat for about 10 minutes. Add sugar, rosemary, thyme, and 1/4 teaspoon salt. Continue simmering for about 10 more minutes, until most of the liquid has evaporated. Set aside.
5. To assemble tart, crumble both the hard and soft goat cheeses into the tart shell. Spread garlic and syrup over the tart shell.
6. In a separate bowl, whisk eggs, heavy cream, creme fraiche, salt and pepper together. Pour custard over the tart filling. 7. Turn oven temperature down to 325 degrees and place tart in oven. Bake for 35-45 minutes, until custard is set. Remove from the oven and let cool slightly. Take out of the pan. Serve warm.