Balsamic Garlic and Goat's Cheese Tart

Picture of Balsamic Garlic and Goat's Cheese Tart
This is a delicious garlic tart that has the amazing flavors of carmelized garlic, reduced balsamic vinegar, thyme, rosemary, and goat's cheese originally inspired by Yotam Ottolenghi's Plenty. Over time, this recipe has evolved to what you see below.  It does take a while to cook, but if you're planning to have guests over, can be made ahead of time and enjoyed piping hot or at room temperature.  Even if you're cooking for two, this dish has enough to give you wonderful leftovers.  
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Step 1: What You'll Need: Ingredients

Picture of What You'll Need: Ingredients
13 oz puff pastry
3 medium heads of garlic, cloves separated and peeled
1 tbsp olive oil
5 tsp balsamic vinegar
1 cup of water
3/4 tbsp sugar
1 tsp chopped rosemary
1 tsp chopped thyme, plus a few sprigs for garnish
4 1/2 oz soft, creamy goat cheese
4 1/2 oz hard goat cheese (goat cheddar or goat gouda is okay)
2 eggs 
6 1/2 tbsp heavy cream
6 1/2 tbsp creme fraiche
black pepper

Step 2: What You'll Need: Cooking Utensils

Picture of What You'll Need: Cooking Utensils
1 sauce pan
1 mixing bowl
1 11-inch fluted tart pan
1 spatula
1 whisk
cooking spray
wax paper (not shown)
pie weights or dried beans (not shown)

Step 3: Preparing The Puff Pastry

Picture of Preparing The Puff Pastry
If your puff pastry is frozen, allow it to properly thaw. While thawing, spray PAM or other cooking spray around the edges and bottom of your tart pan.  Once pastry is thawed, roll it on top of the tart pan. You'll need to push it down in the corners and make sure it's hugging the edges of the tart pan. Trim excess if necessary.  

Lay some wax paper on top of the puff pastry and also press this down to mold the puff pastry around the fluted tart pan.  If you have pie weights, put on top of the wax paper.  If you don't have pie weights, rice or dried beans work too.  I've used dried cous cous in my Instructable.

Leave to rest in the fridge for 20 minutes.  Meanwhile, set your oven at 350 degrees Fahrenheit.
This recipe is from Yotam Ottolenghi's 'Plenty'. You might want to mention that. Otherwise, great recipe, great 'ible.

Great first 'ible! This looks so delicious, I can't wait to try i myself.