Caramelised garlic tarts

This has to be my favourite dish for the year and is a celebration of our beautiful garlic crop. I haimageve adapted Yotam’s delicious recipe to reduce the fat content and make it quicker for a kitchen class.

Season: All year

Type: Big dishes

Difficulty: Intermediate

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
  • mezzaluna
  • medium saucepan
  • mini tart tins
  • scales
  • bowl – 1 medium
  • whisk
  • 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.


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