P L E N T Y of Inspiration
Who is not talking about Ottolenghi. Refeshing and innovative brilliance this is. It all started with me buying this cookbook about vegetables for the BF and getting obsessed with the Caramalized garlic tart a few people around us were talking about. When we finally got to making it, we couldn’t wait to get the garlic show started. We were very much afraid by the amount of garlic we had to use, but WOW this was incredible! Soft sweet subtle flavors. We served it with a nice basic salad. Make this when you want to show your love to someone, because than it will turn out magical.
Do I have your attention and are you curious what type of recipes are included? Take a look at range of their recipes they share on their site. Making one of them will surely have you craving more and get you hooked on the nice series of cookbooks Ottolenghi has created.
Buy Plenty – Jotham Ottolenghi here.
Never knew how happy you can get when eating vegetarian..
Recipe of the Caramalized garlic tart
3 oz/375g all-butter puff pastry
3 medium heads of garlic, cloves separated and peeled
1 tbsp olive oil
1 tsp balsamic vinegar
1 cup/220ml water
¾ tbsp fine/caster sugar
1 tsp chopped rosemary
1 tsp chopped thyme, plus a few whole sprigs to finish
4 ¼ oz/120g soft, creamy goat’s cheese
4 ¼ oz/120g hard, mature goat’s cheese
2 free-range eggs
½ cup/100ml heavy/double cream
½ cup/100ml crème fraîche
Use a loose- bottomed 28 cm tart tin. Roll out the puff pastry into a circle that will line the bottom and sides of the tin, plus a little extra. Line the tin with the pastry. Place a large circle of greaseproof paper on the bottom and fill up with baking beans. Leave to rest in the fridge for about 20 minutes.
Preheat the oven to 180 degrees Celsius/Gas mark 4.
Place the tart case in the oven and bake blind for 20 minutes.
Remove the beans and paper, then bake for further 5 – 10 minutes, or until the pastry is golden. Set aside. Leave the oven on.
While the tart is baking, make the caramelized garlic. Put the cloves in a small saucepan and cover with plenty of water.
Bring to a simmer and blanch for 3 minutes, then drain well.
Dry the saucepan, return the cloves to it and add the olive oil. Fry the garlic cloves on a high heat for 2 minutes.
Add the balsamic vinegar and water and bring to the boil, then simmer gently for 10 minutes.
Add the sugar, rosemary, chopped thyme and ¼ tsp salt. Continue simmering on a medium flame for 10 minutes, or until most are coated are in a dark caramel syrup. Set aside.
To assemble the tart, break both types of goat’s cheese into pieces and scatter in the pastry case.
Spoon the garlic cloves and syrup evenly over the cheese.
In a jug whisk together the eggs, creams, ½ teaspoon salt and some black pepper.
Pour this custard over the tart filling to fill the gaps, making sure that you can still see the garlic and cheese over the surface.
Reduce the oven temperature to 160 degrees Celsius/Gas Mark 3 and place the tart inside.
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, trim the pastry edge if needed, lay a few sprigs of thyme on top and serve warm (it reheats well) with a crisp salad.