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Caramelized garlic tart from Plenty (page 38) by Yotam Ottolenghi

  • goat cheese
  • double cream
  • crème fraîche
  • rosemary
  • garlic
  • caster sugar
  • thyme
  • balsamic vinegar
  • puff pastry

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Notes about this recipe

  • pattyatbryce on January 14, 2019

    Amazing dish. Definitely one to make annually.

  • TechSkirt on December 26, 2018

    Took this to a Christmas gathering and it was a huge hit. Well worth the effort - I think I've made this 6 or 7 times and each time it has been great. Caramelizing the garlic takes a bit longer than in the directions and I've learned through several rounds of it to cut the garlic into smaller 'slices' for it to work well. As others have mentioned it's too rich and time consuming for an everyday meal but for a special occasion this is perfect.

  • e_ballad on July 18, 2018

    I’d agree that this is a very nice tart, but wow, what a lot of faffing about to get there. I had similar issues with caramelisation as mentioned by other reviewers. Whilst we enjoyed it, it’s doubtful that this will get a repeat outing at our place.

  • raybun on June 18, 2017

    A great tart for summer and picnics. Paired with a salad it's a substantial meal. Easy to make ahead too.

  • coryelizabeth on June 06, 2017

    Hate to be the contrarian here, but I thought this was just okay. The tart is quite rich -- almost too rich -- and the garlic fades into the background. This recipe is also quite time-consuming: it took a ton of work to peel the garlic alone. A nice dish, but not for when you're very hungry (it's too rich to eat much in one sitting) or want a simple dinner.

  • finebec on May 02, 2017

    Made the recipe from the Guardian original version with Caramelized squash and got kudos. The grown-up kids named it the best dish they ever had. Definitely big bang for the buck. Agree with earlier comments that the richness makes it go along way in terms of the number of portions.

  • RosieB on May 14, 2015

    I have made this tart three times now. It is so delicious. There are a lot of garlic cloves to peel but I used the method of cutting both ends off and then shaking them in a bottle. They were done in no time. I used the purple garlic which caramalised beautifully but did not give me much syrup. I made it recently for a lunch served with an Ottolenghi salad of french beans, mange tout and hazelnuts. My guests went back for second! They all loved it.

  • debkellie on March 17, 2015

    I used some great new season garlic which had giant cloves (size of a shallot). It caramelised beautifully and was just the right texture, but the puff pastry case seems a little redundant, adding nothing other than flakiness (and extra fat). Next time I'll substitute a sour cream shortcrust, yes there will be a next time.

  • MmeFleiss on January 14, 2015

    Spectacular, but very rich. You really can only eat a little at a time. The random mouthfuls of caramelized garlic was always a pleasant surprise.

  • Rutabaga on November 09, 2014

    Perhaps my expectations were too high, but I found this tart in need of some tweaks to reach its full potential. The garlic cloves I had were very large, and even cut in half they didn't all caramelize fully. To get them like in the book photo, sautee them until nicely browned before adding water for the second time. The tart was also incredibly rich, and while my three-year-old loved it, I found it a little much. Maybe half-and-half, or even whole milk, could be substituted for the heavy cream? As noted in the directions, I tore both cheeses into chunks, but it would be better to grate the hard cheese, as the chunks did not melt into the filling. Due to time constraints, I had to cut into the tart while it was still fairly hot, which meant the filling was practically liquid. I also used just one large duck egg, and baked it in a nine inch pie plate rather than a tart pan, which may have affected the set. I used pie pastry instead of puff pastry, which was a reasonable substitute.

  • oddkitchen on January 07, 2013

    I couldn't agree more with Emily Hope's note: a spectacular veg entree that's worth the effort and calories. Our tastebuds lobbied hard to convince us to eat the whole thing in one sitting (thankfully, we resisted -- and enjoyed leftovers for the next day's lunch).

  • mfto on August 08, 2011

    p 38 US - the online recipe at the Guardian is slightly different from the one in US edition - Martha Stewart has the recipe at http://www.marthastewart.com/344169/caramelized-garlic-tart along with a video of Chef Ottolenghi making the tart.

  • Emily Hope on November 18, 2010

    This was absolutely delicious. As I recall, I found the instructions for caramelizing the garlic a bit confusing--I ended up cooking it for longer than the recipe says to get the rawness out, and didn't really end up with any sauce as they say there will be. Nevertheless, a pretty spectacular veg entree and worth the effort (and calories). Served for a dinner party with starter of Deb Madison's sungold soup, side of long-roasted tomatoes and peppers (a good match), an arugula/fennel/walnut salad, and David Lebovitz's ginger cake.

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