From the Chronicle Kitchen
Caramelized garlic tart
This week I’m delighted to be featuring guest blogger Yotam Ottolenghi and Plenty, a cookbook that has in the truest sense become an “instant classic”. Yotam oversees the food at Ottolenghi’s four London to-go food shops/restaurants that are renown for their bold, innovative, and largely Mediterranean basin-inspired cuisine.
Chronicle has just released the North American edition of Plenty, which came out in the UK in Fall 2010 to much acclaim for its unique approach to vegetable-based cooking. You may have seen Yotam about a week ago making this week’s recipe with none other than Martha Stewart .
Have you been lucky enough to have traveled to and eaten at one of Ottolenghi’s establishments in London (like yours truly) in recent years?
What did you think?
Are you cooking more vegetable-based meals, and if so, what are your favorite seasonal go-to veggies? Leave a comment and you’ll be eligible to win an autographed copy of Plenty that I’ll be giving away to a random lucky person!
Caramelized garlic tart
This is probably the recipe that won me the most points with my readers. For some reason, it is the first dish people try out from the book and they are always keen on telling me all about it. I admit, it involves a bit of work, but the result is quite magical. The way the garlic’s harshness transforms to a mellow sweetness, with just a hint of the original aroma, is one of the most marvelous of kitchen moments.
“I think this is the most delicious recipe in the world!” wrote Claudine after trying it out for me. What else can I add?
13 oz puff pastry
3 medium heads of garlic, cloves separated and peeled
1 tbsp olive oil
1 tsp balsamic vinegar
1 cup water
¾ tbsp sugar
1 tsp chopped rosemary
1 tsp chopped thyme, plus a few whole sprigs to finish
4½ oz soft, creamy goat cheese (such as chèvre)
4½ oz hard, mature goat cheese (such as goat gouda)
6½ tbsp heavy cream
6½ tbsp crème fraîche
Have ready a shallow, loose-bottomed, 11-inch fluted tart pan. Roll out the puff pastry into a circle that will line the bottom and sides of the pan, plus a little extra. Line the pan with the pastry. Place a large circle of waxed paper on the bottom and fill up with pie weights or dried beans. Leave to rest in the fridge for about 20 minutes.
Preheat the oven to 350°F. Place the tart shell in the oven and blind bake for 20 minutes. Remove the weights and paper, then bake for 5 to 10 minutes more, or until the pastry is golden. Set aside. Leave the oven on.
While the tart shell is baking, make the caramelized garlic. Put the cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch for 3 minutes, then drain well. Dry the saucepan, return the cloves to it and add the olive oil. Fry the garlic cloves on high heat for 2 minutes. Add the balsamic vinegar and water and bring to the boil, then simmer gently for 10 minutes. Add the sugar, rosemary, chopped thyme and ¼ teaspoon salt. Continue simmering on a medium flame for 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set aside.
To assemble the tart, break both types of goat cheese into pieces and scatter in the tart shell. Spoon the garlic cloves and syrup evenly over the cheese. In a jug whisk together the eggs, cream, crème fraîche, ½ teaspoon salt and some black pepper. Pour this custard over the tart filling to fill the gaps, making sure that you can still see the garlic and cheese over the surface.
Reduce the oven temperature to 325°F and place the tart inside. Bake for 35 to 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 pan, trim the pastry edge if needed, lay a few sprigs of thyme on top and serve warm (it reheats well!) with a crisp salad.
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Latest posts by Yotam Ottolenghi (see all)
- From the Chronicle Kitchen: Plenty - March 7, 2012
- From the Chronicle Kitchen
Caramelized garlic tart - April 13, 2011
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A Rosh Hashanah Recipe: Borscht CrostiniSeptember 18th, 2017
Feed the Resistance: The Power of Food and Getting InvolvedSeptember 11th, 2017
What Does Bäco Mean? A Letter from Chef Josef CentenoAugust 31st, 2017