R's Mum--my friend W--had prepared the pastry case. When I arrived we each took our knife, chopping board and head of garlic and started peeling garlic cloves. Yep that's three heads of garlic to flavour this tart. The garlic cloves were then blanched, fried in olive oil and simmered with balsamic vinegar and sugar until they were tender and covered in sauce. Add two types of goats cheese, two varieties of rich cream and a couple of free-range eggs and you have the makings of a delicious custardy tart filling. It was good. We won't talk about calories or cholesterol counts, just focus on flavour and texture and richness . . .
Sunday, June 19, 2011
Young R had her birthday in January. Not so young I guess as she's now old enough to drive. Anyway, she requested a Caramelised-Garlic Tart as a celebratory meal. It's taken this long for us to get to it. Forget any stereotypes you might have about young people and fast food. This recipe was full of richness and flavour.