Caramelized Garlic and Goat Cheese Tart
User Reviews
5
Caramelized Garlic and Goat Cheese Tart
Description
This tart begins by lining a rectangular mold with rolled-out puff pastry. Garlic cloves are peeled, blanched twice to mellow their flavor, then cooked with honey and finely chopped rosemary over low heat until caramelized but not burnt. The softened goat cheese is scattered over the pastry base before pouring a mixture of eggs and heavy cream seasoned with salt and black pepper over it.
The caramelized garlic and honey mixture is spooned over the tart before baking at 375°F for 35 minutes. The result is a pastry with a golden, slightly crisp crust, a creamy custard interior studded with tangy goat cheese, and pockets of sweet garlic offset by aromatic rosemary.
This tart works well as a starter or light meal, showcasing an interesting blend of savory and subtly sweet flavors with a creamy texture from the cheese and custard base.
Use parchment paper to line the tart mold if it is not non-stick for easier removal after baking.
Ingredients
- 1 puff pastry
- 30 garlic cloves
- 8 ounces goat cheese softned
- 1 tablespoon honey
- 1 tablespoon rosemary finely chopped
- 3 egg large
- 1 cup heavy cream
- salt
- black pepper
Instructions
- Preheat the oven to 375°F
- With a rolling pin, roll out the puff pastry to fit your rectangular mold with a removable bottom, a 14x4.5x1 mold. Place the pastry sheet into the mold and pick the surface with a fork, and set aside
- Peel the garlic cloves, cut off the end and blanch them into a pan of boiling water for 5 minutes. Drain and repeat the same step into a new pan of boiling water for another 5 minutes.
- Drain the garlic and place it back into the same boiling pan and add the honey, chopped rosemary and cook for about 5 minutes over low heat. Make sure it does not burn.
- Separate the goat cheese into small chunks and place the cheese over the puff pastry.
- Whisk the eggs with the cream, season with salt and pepper and pour over the goat cheese.
- Add the garlic honey over the cream and bake in the hot oven for 35 minutes.
Notes
- If your tart mold is not non-stick, line it with parchment paper to ease removal after baking.
- Blanch the garlic twice to remove harshness before caramelizing with honey and rosemary for sweetness balanced with herbal notes.
- Drain the garlic thoroughly after blanching and caramelizing steps to maintain the texture in the tart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 28g | 9% |
| Protein | 15g | 30% |
| Fat | 40g | 62% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 144mg | 48% |
| Sodium | 286mg | 12% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 5mg | 6% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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