Caramelized Garlic Tart

13 ounces puff pastry (all butter)

3 medium heads garlic (cloves separated and peeled)

1 tsp. olive oil

1 tsp. balsamic vinegar

1 C. water

3/4 tsp. caster sugar

1 tsp. rosemary (chopped)

1 tsp. thyme (chopped, plus a few whole sprigs to finish)

4 1/4 ounces goat cheese (soft and creamy)

4 1/4 ounces goat cheese (hard and mature)

2 eggs

1/2 C. heavy cream

1/2 C. crème fraîche

salt to taste

black pepper to taste

 

Preheat the oven to 170C/350F. Roll out the puff pastry and line the tart pan with it. Refrigerate for 10 minutes. Pop the tart pan into the oven with dried beans used as weights – this is important because you don’t want the puff pastry to puff up so much that there isn’t any room for the filling. Bake for 20 minutes. Remove the beans and then cook for an additional 10 minutes until golden. Once done, set aside to cool.  Remove from the oven and leave to one side. 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. 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, water and bring to the boil.  Simmer gently for 10 minutes. After 10 minutes add the sugar, rosemary, chopped thyme and ¼ tsp. 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. 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. Whisk together the eggs, creams, ½ tsp. salt and some black pepper in a jug. Pour over the garlic and cheeses making sure that you can still see both on the surface. Reduce the oven temperature to 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 a few sprigs of thyme on top and serve warm Serve with a crisp salad. If eating later the tart does reheat very well.