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    Home / Recipes / Course / Dinner

    2 Jun 15, 2013 Baking  |   Jump to Recipe

    Caramelized Garlic Tart

    Caramelized 40 Clove Garlic Tart

    This post may contain affiliate links.

    A golden round of puff pastry is filled with a tangy goat cheese custard and 40 cloves of garlic caramelized in a mixture of balsamic vinegar, thyme and rosemary.  In other words, heaven.  Several weeks ago, I was on quite the tart binge, and too be honest, this one is my favorite.  Well, my favorite savory tart at least.

    The filling for this tart is a bit involved, but you can certainly make the caramelized garlic mixture in advance.  You can actually make this entire tart in advance and rewarm when needed.  Packed with bold flavor, this Caramelized Garlic Tart would fit perfectly in any brunch spread, or could be eaten for dinner with a light, acidic salad.  If you love garlic as much as I do, then you will surely go crazy for this tart.  So yum.  Continue reading for the recipe.

     

    Caramelized 40 Clove Garlic Tart

    Caramelized Garlic Tart

    by Brandon Matzek
    Adapted from Plenty.
    4.29 from 7 votes
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    • 1 sheet frozen puff pastry (9" x 9" square), thawed
    • 40 cloves garlic
    • 1 tablespoon olive oil
    • 1 teaspoon balsamic vinegar
    • 1 cup water
    • 3/4 tablespoon sugar
    • 1 teaspoon chopped fresh rosemary
    • 1 teaspoon chopped fresh thyme
    • Kosher salt
    • 9 oz goat cheese (I used an even mix of chèvre and gouda)
    • 2 eggs
    • 6 1/2 tablespoons heavy cream
    • 6 1/2 tablespoons crème fraîche
    • Freshly ground black pepper
    • Fresh thyme sprigs, for topping

    Instructions
     

    • Roll out the puff pastry on a lightly floured work surface until large enough to line the bottom and sides of an 11-inch fluted tart pan. The tart pan should have a removable bottom. Using your rolling pin, trim away the pastry by rolling across the top of the tart pan. Line the pastry with parchment, then fill with pie weights, rice or dried beans. Rest in the fridge for at least 20 minutes.
    • While the tart shell is resting, preheat the oven to 350°F and bring a small saucepan of water to a boil. Cook the tart shell in the oven for 20 minutes. Remove the parchment and weights, then bake until the crust is golden brown (about 7 - 10 minutes more). Set baked tart shell aside to cool.
    • Add garlic cloves to the boiling water and cook for 3 minutes. Drain the garlic cloves, let cool a bit, then peel. Dry the saucepan, and add the peeled garlic back into it with the olive oil. Fry the garlic cloves for 2 minutes over high heat. They will start to turn golden brown. Carefully add the balsamic vinegar and water (it will splatter, so stand back). Bring the mixture to a boil, then drop the heat and simmer for 10 minutes. Add the sugar, rosemary, thyme, and 1/4 teaspoon kosher salt, stirring to combine. Continue simmering on medium until the liquid reduces down to a thick, dark syrup (10 - 15 minutes). Remove from the heat and set aside.
    • Using your hands, tear the goat cheese into pieces and scatter across the bottom of the tart shell. Spoon the garlic (with syrup) evenly over the cheese. In a small bowl, whisk together the eggs, heavy cream, crème fraîche, 1/2 teaspoon kosher salt, and several turns of black pepper. Pour this mixture over the cheese and garlic cloves.
    • Reduce the oven temperature to 325°F and cook the tart on the middle rack for 35 - 45 minutes. The filling will set (not jiggly) and the top will turn golden brown. Let the tart cool a bit before serving. Top with a few sprigs of thyme and serve warm.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Garlic and Goat Cheese

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    2
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Baking Tags: balsamic vinegar, black pepper, creme fraiche, eggs, garlic, goat cheese, heavy cream, kosher salt, olive oil, puff pastry, rosemary, sugar, thyme

    Reader Interactions

    Comments

    1. Deanna @ DB and Jelly says

      June 17, 2013 at 12:16 pm

      I love pretty much anything with garlic…this looks amazing!

      Reply
      • Brandon Matzek says

        July 23, 2013 at 9:16 am

        Thanks Deanna!

        Reply
    2. J.S. @ Sun Diego Eats says

      June 18, 2013 at 3:11 pm

      The filling for this looks incredible….I have not encountered enough goat cheese custards in my life.

      Reply
      • Brandon Matzek says

        July 23, 2013 at 9:17 am

        You need to try it!! So tangy and delicious.

        Reply
    3. sippitysup says

      June 19, 2013 at 1:18 pm

      Such a good idea. GREG

      Reply
      • Brandon Matzek says

        July 23, 2013 at 9:17 am

        Thanks Greg!

        Reply
    4. Kiran @ KiranTarun.com says

      June 20, 2013 at 7:18 pm

      40 cloves of roasted garlic in a tart?! Mind blowing! Bet the vampire’s are on high alert 😀

      Reply
      • Brandon Matzek says

        July 23, 2013 at 9:19 am

        Haha yes! Edward Cullen will definitely have to stay away.

        Reply
    5. kelly says

      June 25, 2013 at 11:24 am

      Love a bold flavored tart like this. Anything with onions and garlic. I can imagine making it ahead would make the flavor even more appealing for garlic lovers. Perfect party food.

      Reply
      • Brandon Matzek says

        July 23, 2013 at 9:20 am

        This tart has big bold flavors. Tangy, creamy and of course, garlicy!

        Reply
    6. Carol says

      July 27, 2013 at 1:58 pm

      Just reading the recipe makes my mouth water. Can’t wait to try this one!!!
      Many thanks for another great recipe.
      Warmly, Carol from Chicago

      Reply
      • Brandon Matzek says

        July 27, 2013 at 2:14 pm

        Thanks Carol. Enjoy!

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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