Caramelized garlic, spinach, and cheddar tart from Bon Appétit Magazine, February 2015 (page 70)

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Notes about this recipe

  • Agaillard on July 19, 2016

    I concur, it was really good - I wouldn't stay lighter or americanized version for sure though, more like a version of a quite standard quiche "appareil".. I do agree with your comment though for the resting time and I had to make myself wait :) I also completely failed on the braid front which looked very, um, modern arty. However a lot of other things suprised me. The fact that you start with the cheese at the bottom of the pie, the fact that you put the spinach uncooked, and most of all, the way to prepare the garlic. Poached, then pan fried, then poached again with herbs, syrup and flavourings... Never seen any of this. I actually felt like a with cooking a secret recipe and did follow it thoroughly as I wanted to see where it led! But however strange (for me at least!) it works. And it did lead to a wonderful savoury tart, which I would gladly make again :)

  • twoyolks on July 11, 2016

    This was really good. It seemed a lighter Americanized version (in a good way) of a quiche. The caramelized garlic was really good and complimented the other flavors well. Braiding the edge of the crust is probably unneeded but does look pretty. I baked mine for an extra five minutes and the filling hadn't fully set when we ate it. However, after it fully cooled, it was set. The instructions aren't particularly clear but it appears it needs to cool completely before being cut and possibly reheated.

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