Why stink of garlic when you can reek of it from head to toe?
You really have to like garlic to like this tart. And cheese. You have to like creamy cheese.
Are you going to walk away from that?
Caramelized Garlic Tart from Yotam Ottolenghi is savory from herbs, tangy from goat cheese, and has a subtle sweetness from the caramelized garlic and balsamic vinegar.
Oh. And guess what? All of this goodness is baked into a puff pastry crust.
Bring on the stench.
I made two substitutions to the original recipe. (1) The recipe calls for two types of goat cheese--creamy and mature (like goat gouda). Mature goat cheese was not available so I used smoked gouda. (2) Creme fraiche was also unavailable (what can I say, I live in the sticks) so I used sour cream.
The Husband and I thoroughly enjoyed this. The Boy, who loves garlic and especially loves eating whole garlic cloves, did not like it. When asked if he liked the tart he said, "You know how sometimes food can be too rich..." I think it was the creamy goat cheese that didn't wow him.
The recipe can be found HERE @ marthastewart.com PLUS a video of YO making the tart.
This week's I Heart Cooking Clubs theme is Patty Cake, Patty Cake. I'm stretching it a bit, but we're kind of burned out on patties having made Ottolenghi's sweet potato cakes and zucchini & turkey burgers. I didn't plan well!
Patty Cake. Cake. Cake....tart isn't too far off, right?