Caramelized Garlic Tart

12 Mar

What is even the point of the preamble? Today, we have every kind of dairy product (including TWO kinds of goat cheese) mixed with caramelized garlic and poured into a delicious gluten-free (or not) crust. Mhhhm. Of course, you already know this is an Ottolenghi creation, but I’m gonna tell you any way because it’s really bad kitchen karma to plagiarize genius.

photo 2Caramelized Garlic Tart


  • crust (pre bought or, for gluten free, make this one)
  • 4 medium heads of garlic, cloves separated and peeled
  • 1 TBS olive oil
  • 1 tsp balsamic vinegar
  • 1 c water
  • ¾ TBS sugar (I used palm)
  • 1-3 tsp fresh rosemary (i most definitely used 3)
  • 1-2 tsp chopped thyme, plus a few whole sprigs for garnish
  • 4 ¼ oz, creamy goat’s cheese
  • 4 ¼ oz hard, mature goat’s cheese (I used goat gouda–it wasn’t too hard to find in the cheese section at Giant)
  • 2 eggs
  • ½ cup heavy cream
  • ½ cup crème fraîche (I used full fat Fage but don’t tell JetSet because I guilted him into his first piece by telling him I bought crème fraîche especially for him… but I take no credit for the three pieces he ate thereafter).
  • 1/4 tsp salt
  • black pepper, to taste


1. Preheat your oven to 350F (or 340F if you used Cup4Cup). Roll your crust into a pie or tart pan. Poke the bottom all over with a fork, line with parchment paper, and fill it with dried rice or beans. Bake for 10 minutes and then remove from oven.

2. Meanwhile, cover the cloves of garlic with water in a small pot and bring to a boil, then reduce to simmer for 3 minutes. Drain the garlic well, then return it to the dried pot with olive oil and fry over high heat for 2 minutes. Finally, add balsamic vinegar and 1 cup of water to the cloves, bring to a boil, and simmer for 10 minutes.

3. Combine the rosemary, thyme, sugar, and salt. Add to the garlic/balsamic mixture. Continue to simmer for about 10 minutes, or until most of the liquid has evaporated and the garlic is covered in a thick, brown syrup. Remove from heat and set aside.

4. Sprinkle the two kinds of goat cheese throughout the mostly-cooled crust. Spoon the garlic cloves and syrup evenly over the cheese. Optional: take a moment to appreciate the fact that you are pouring caramelized garlic into a crust full of goat cheese.

5. In a jug, (I used a large mason jar– you use anything you have that gives you control over where you are pouring) whisk together the eggs, crème fraîche/yogurt, cream, and black pepper. Carefully pour this over the tart so that you can still see the garlic cloves.

6. Bake at 350F for 35-45 minutes (or 40-50 minutes 340F for Cup4Cup). It’s done when the top is golden brown and center is set. Serve warm.

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