Caramelized Garlic Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">3 tablespoons ice-cold water</li><li class="ingredients-single-item">½ teaspoon salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3 whole heads of garlic (approximately 40-45 cloves)</li><li class="ingredients-single-item">1 tablespoon olive oil</li><li class="ingredients-single-item">1 teaspoon balsamic vinegar</li><li class="ingredients-single-item">1 tablespoon fresh thyme leaves, plus extra for garnish</li><li class="ingredients-single-item">1 teaspoon chopped rosemary leaves</li><li class="ingredients-single-item">2 tablespoons caster sugar</li><li class="ingredients-single-item">120ml water</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">120g soft goat cheese (chèvre)</li><li class="ingredients-single-item">120g crème fraîche (or sour cream)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">24cm (9.5-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the shortcrust pastry. Place the flour and salt in a large bowl (or food processor), then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs (or pulse in the food processor). Cold butter creates pockets of fat that, when baked, create those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and ice-cold water, mixing with a knife until the dough just comes together – don't overwork it or the pastry will become tough. The cold ingredients prevent the butter from melting before baking, which is crucial for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, reducing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry rests, prepare the garlic. Separate the cloves from the garlic heads but don't peel them. Place in a small saucepan and cover with water. Bring to a simmer and cook for 3 minutes. This initial blanching helps to soften the garlic and mellow its flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Drain the garlic cloves and peel them – the blanching will make this much easier. Be gentle to keep the cloves whole. Return the peeled cloves to the clean, dry saucepan with the olive oil. Cook over medium-high heat for 2 minutes, stirring occasionally, until the cloves start to color slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the balsamic vinegar and water to the pan, reduce the heat to medium-low, then add the sugar, herbs, and a pinch of salt. Simmer gently for 10-15 minutes, until most of the liquid has evaporated and the garlic cloves are coated in a dark caramelized syrup. The vinegar's acidity helps balance the garlic's sweetness while adding depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 190°C (170°C fan/375°F). Take the pastry from the refrigerator and roll it out on a lightly floured surface to about 3-4mm thickness. Line your tart tin with the pastry, pressing it gently into the corners. Trim the excess, leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-10 minutes until the pastry is lightly golden and crisp to the touch. The blind baking ensures your pastry base won't become soggy from the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the pastry case is baking, make the custard filling. In a bowl, beat the goat cheese until smooth, then mix in the crème fraîche. Add the eggs one at a time, mixing well after each addition. Season with salt and pepper. The tangy goat cheese perfectly balances the sweetness of the caramelized garlic.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the pastry case is ready, reduce the oven temperature to 160°C (140°C fan/325°F). Spread the caramelized garlic cloves evenly over the base of the pastry case, then carefully pour the custard mixture over, ensuring the garlic remains distributed throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake the tart for 35-40 minutes, or until the filling is set but still has a slight wobble in the center – it will continue to firm up as it cools. The lower temperature ensures the custard bakes gently without curdling or cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool in the tin for at least 10 minutes before carefully removing. Sprinkle with additional fresh thyme leaves before serving. The tart can be served warm or at room temperature and pairs beautifully with a simple green salad. Enjoy your caramelized garlic tart, with its perfect balance of sweet, mellow garlic and creamy, tangy filling encased in buttery pastry!</li></ol>