|This has to be my favourite dish for the year and is a celebration of our beautiful garlic crop. I have adapted Yotam’s delicious recipe to reduce the fat content and make it quicker for a kitchen class.
Season: All year
Type: Big dishes
Serves: 8 at home or 30 tastes in the classroom
Fresh from the garden: garlic, rosemary, thyme, eggs
Recipe source: Adapted from Yotam Ottolenghi’s Plenty
- metric measuring spoons and cups
- chopping boards & non-slip mats
- medium saucepan
- mini tart tins
- bowl – 1 medium
- serving plates
- wire rack
- 3 heads garlic
- 1 tbsp extra-virgin olive oil
- 1 tsp balsamic vinegar
- 100ml water
- ¾ tbsp caster sugar
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
- 150 g feta
- 2 eggs
- 50 ml light cream
- 50 ml sour cream
- freshly ground black pepper
- thyme leaves for serving
- 1 quantity Short-crust pastry
|What to do
- Set out your ingredients.
- Preheat the oven to 200oC.
Prepare the tart cases
- Roll out the pastry on a lightly floured work surface until it is 3 mm thick and then cut out 24 circles with the pastry cutters and use it to line the tart tins.
Make the caramelised garlic
- Separate the cloves from the head and peel each clove.
- Put the cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch for 3 minutes then drain well.
- Dry the saucepan, return the cloves to it and add the olive oil. Fry the garlic cloves on a high heat for 2 minutes.
- Add the balsamic vinegar and cook for 2 minutes and then add the water and bring to the boil, then simmer gently for 5 minutes.
- Add the sugar, rosemary, thyme and ¼ teaspoon salt. Continue simmering on a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated with a dark caramel syrup. Set aside.
Assemble the tarts
- Chop the rosemary and thyme leaves.
- Crumble the feta and scatter over the base of the tart cases.
- Spoon the garlic cloves and syrup over the cheese.
- Whisk together the eggs, cream and sour cream. Season with some pepper.
- Carefully pour the cream mixture around the garlic, making sure you can still see the garlic and cheese.
- Bake for 15 minutes or until tart filling has set and the top is golden brown.
- Serve with thyme leaves scattered over the top.