This was a big hit with our Provence groups this 2013 season. Go to the blog here for a better view.
I am giving you the recipe pretty much as it is inYotam Ottolenghi's book "Plenty", but, of course, I have added some of my usual tips, hints, and observations.
About the garlic:
- the caramelized garlic keeps at least 10 days or so when sealed in a small jar (love my jars)
- or caramelized garlic can be done ahead and frozen, great to have on hand
- caramelized garlic is just sweet and unctuous, don't be afraid of the amount
About bought puff pastry:
- Pepperidge Farm works. It is less expensive than Dufour and double the amount. Dufour is great but not necessary for this
- In France , the Hyper U Bio feuilleté is perfect....Xavier has a stroke when I don't make my own. #justnotnecessaryforthis.
- Works best when thawed slowly overnight in refrigerator
- Pastry can be blind baked ahead, covered and refrigerated until filled
You will see my changes in parentheses.....More balsamic because I love the flavor....savory instead of thyme because I think thyme overwhelms and savory is a close, milder cousin.....I buy the 2-pack of Montrachet at Costco (for my French friends, I buy fresh goat cheese at Hyper U)......I find hard goat cheese at EarthFare but, if not, just use Comte (yes, I know that is cow milk). In France, I use a goat tomme
This looks like alot of explanation.....once you have made it the first time, you will get the picture and find it soooooo easy....otherwise I would not have been making this every week for the past 6 months!
Bake in preheated 325 oven for 35-40 minutes or until set and golden.
Serves 8 as first course.
P.S. Did you notice the squash blossom in the center of this tart.....Didn't really add any flavor but love the look....If you want to make Squash Blossom Beignets next summer, go here.