Seriously, if you don’t have one of Ottolenghi’s cookbooks you need to stop what your doing go to Amazon and buy one. This dish is from Plenty – I made one minor change, I grated the Gouda. This dish is rich so serve it with a healthy salad or veggie side. The flavors are unbelievable – it is worth every single mouth watering calorie.
1 sheet of puffed pastry, defrosted
3 medium heads garlic, peeled
1 TBSP olive oil
1 tsp balsamic vinegar
1 c water
3/4 TBSP sugar
1 tsp rosemary, chopped
1 tsp thyme leaves
4 1/2 oz cherve, broken into chunks
4 1/4 oz goat gouda, shredded
3.5 oz half and half
3.5 oz creme fraich
Roll out pastry to fit an 11 inch fluted tart pan. Line the pan with the pastry and fold and trim any excess. place a piece of parchment over the pastry and fill withbpie weights or dried beans. Chill for 20 minutes.
Preheat the oven to 350. Place the tart in then oven and bake for 20 minutes. Remove the weights and paper and bake 5 – 10 more minutes until golden. Remove and set aside.
Place garlic in a small saucepan and cover with water. Bring to a simmer and blanch for 3 minutes. Drain and return to pan with olive oil. Fry the garlic cloves on high heat for 3 – 4 minutes until they start to brown. Add water and balsamic bring to a boil and simmer for 10 minutes. Add sugar, rosemary, thyme and 1/4 tsp salt. Simmer over medium flame for 10 minutes until garlic is coated in a thick syrup. Set aside.
Whisk together eggs, half and half, creme fraiche and pepper. Set aside.
To assemble, evenly distributed gouda, cherve and garlic. Carefully pour egg mixture over the cheese and garlic.
Reduce oven to 325 and bake for 30 – 45 minutes, until golden brown.