Caramelised garlic tarts

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

• Set out your ingredients.
• Preheat the oven to 200^oC.

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.