Bulbular bliss




After moving halfway around the country, travelling halfway around the world and graduating in my 18th year of school, the Hungry Squid is back, and I figured that I was due for a good post. A post featuring something delectable, creamy, savory, oh-so-unhealthy…. and trust me, this tart hits the spot, in the best way.  

Garlic is one of those secretly versatile ingredients that can be totally innocuous, a culinary afterthought in a sauce or a stew, or it can take centre stage, is it does in this recipe. This tart features an impressive cast of characters – rich and flavorful soft goat cheese, pungent and salty goat cheddar, sweet and fresh thyme and rosemary – but the garlic is undoubtedly the star. Simmering the bulbs in balsamic vinegar, water and sugar leaves them coated in a dark, sweet sauce (not unlike a Westernized hoisin), and the bulbs themselves are gloriously creamy and practically fall apart at the touch of a fork. Definitely a tart to be savored, with a glass of crisp white wine (we had a bottle of Cave Spring Reisling) and a fresh side, which for us took the form of a green gazpacho (stay tuned!).

Caramelized garlic tart
Adapted marginally from “Plenty” by Yotam Ottolenghi

Ingredients
-       13 oz puff pastry, thawed
-       3 medium heads of garlic, cloves separated and peeled
-       1 tbsp olive oil
-       1 tsp balsamic vinegar
-       1 cup water
-       ¾ tbsp sugar
-       1 tsp chopped rosemary
-       1 tsp chopped thyme
-       salt, to taste
-       4 ½ oz soft, creamy goat cheese (I used chèvre)
-       4 ½ oz hard, mature goat cheese (I used a goat cheddar)
-       2 eggs
-       6 ½ tbsp heavy cream
-       6 ½ tbsp crème fraîche
-       black pepper, to taste
**Note: the make your own crème fraîche, mix ½ cup of heavy cream with about 1-2 tsp buttermilk or yogurt, and let sit for a couple of hours at room temperature, or overnight in the fridge**

Special equipment
-       11” fluted tart pan

1.     Have ready a fluted 11” part pan. Roll out the puff pastry into a circle large enough to fill the bottom and sides of the pan, and line the pan with the pastry.

2.     Place a large circle of parchment paper on the bottom and fill with beans or pie weights. Let rest in the fridge for 20 minutes

3.     Preheat the oven to 350F. Place the tart shell in the oven and bake for 20 minutes. Remove the shell from the oven, remove weights and paper, and bake for an additional 5-10 minutes, or until the pastry is golden. Set aside and leave the oven on. Note: the pastry might puff up during the second bake, but don’t panic! The shell will deflate once removed from the oven and this will not affect the texture of the shell.

4.     While the tart shell is baking, place the garlic cloves in a small saucepan and cover with water. Bring to a simmer and blanch garlic for 3 minutes, then drain well.

5.     Dry the saucepan and return the garlic to pan. Add the olive oil and fry on high heat for about 2 minutes. Add the balsamic vinegar and water and bring to a boil, then simmer gently for 10 minutes.

6.     Add the sugar, rosemary, chopped thyme and ¼ tsp salt and continue simmering on medium heat for 10 minutes, or until most of the liquid has evaporated and the cloves are coated in a dark caramel syrup. Set aside.

7.     In a large bowl, whisk together the crème fraîche, heavy cream, ½ tsp salt and black pepper.

8.     Coarsely chop the hard goat cheese and the soft cheese into large pieces. Spread the cheese along the bottom of the tart shell, then spoon the garlic and the syrup evenly over the cheese. Pour the cream mixture over the entire tart, filling the gaps and making sure to let pieces of cheese and garlic poke through.

9.     Bake for 35-45 minutes at 350F, or until the filling has set and top is golden brown. Remove from the oven and let cool a little bit. Serve hot or warm, with a fresh side salad or soup and a loose belt.

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