Caramelised Garlic + Three Cheese Tart

…aka the Three Cheese Delight aka Cheeses of My People Tart aka Baby Don’t Kiss Me. It’s the Ottolenghi recipe so good even Martha Stewart is onto it. C’mon, let’s get quaint with this caramelised garlic tart.

My friend Andrew hosted a potluck birthday party this weekend (HAPPY BIRTHDAY ANDREW!) and this was my contribution. This tart is my first recipe cooked blind (no pastry pun); I’m on a diet due to some near startling health news (nothing serious but from what I recall the doc said my veins were clogged with pure Nutella and I must be cleansed) so I’m keeping to a strict diet for a few weeks/months/who know until I’m better and possibly more attractive-er. With a blindfold wrapped firmly around my tastebuds held together only by fickle willpower I was unable to indulge in the stinky delights of this tart however my friends said it was nice and the minuscule lick I enjoyed over dinner seemed balanced, so, good times? This tart heats up really well too; I prepared it the day before the party and warmed it in the oven at Andrew’s place for around 10 minutes before serving.

The three cheeses of my people element comprises of feta, haloumi and kefalograviera (possibly my fav cheese of all time) to form the cheesey holy trinity of my ethnic background. If you don’t have access to this fabulous array try using one bitey, one mild and one… whatever the heck you like. Or just whack some goats cheese in there, oldschool. Keep it to around 240g and try to include both soft and firm cheeses.

Caramelised Garlic + Three Cheese Tart
(adapted from Ottolenghi)
2 sheets puff pastry
2 large heads of purple garlic, cloves peeled
1 tbsp olive oil
1 tbsp balsamic vinegar
220ml water
1 tbsp caster sugar
1 tsp chopped rosemary
1 tsp chopped thyme, plus a few whole sprigs to finish
100g Bulgarian feta
80g haloumi, grated or roughly chopped
80g kefalograviera or kefalotyri, roughly chopped
2 eggs
200ml cream
Salt and pepper

1. Preheat oven to 180°C. Line a round tart tin with puff pastry and refrigerate for 20 minutes. Once chilled blind bake in the oven for 20 minutes being sure to weigh down the case with pie weights (or in my case some beans). Remove weights and bake for another 10 minutes until begin to golden.
2. Blanch garlic by boiling the cloves for 3 minutes. Strain well, return pan to heat and add olive oil. Once hot add the garlic cloves and fry for a couple of minutes. Add balsamic vinegar and water and simmer for 10 minutes. Add the sugar, rosemary, thyme and a pinch of salt and continue to simmer until the liquid has almost entirely evaporated (around 10 minutes).
3. To assemble the tart sprinkle haloumi at the bottom of the tart case followed by the kefalograviera then crumble the feta on top. Arrange caramelised garlic cloves over the cheese. Whisk the eggs and cream with some salt and pepper and gently pour over the tart. Season with cracked pepper and sprinkle with thyme leaves.
4. Reduce heat to 160°C and return tart to oven for around 45 minutes or until the top is golden and set. Remove from tart tin and serve with a whole sprig of thyme to garnish.

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  1. Tina @ bitemeshowme’s avatar

    Regardless of who it came from, your version looks deeeeeeeeeelicious. I love garlic. I love cheese! mmmmmm.

    Reply

  2. Swah’s avatar

    This makes me want to weep with happiness!

    Reply

  3. Sarah’s avatar

    MOAR GARLIC! …is what I am often heard to refrain, especially if it has been caramelised/roasted. I am right behind this tart. Right behind it.

    PS Martha’s site credits Ottolenghi for the recipe in their introduction, as does that other one. And all three sites credit Jonathon Lovekin for the pic. Is that still a no-no? I am keen to get up to speed on my intellectual property rights know-how yo!

    Reply

    1. Alana’s avatar

      You’re absolutely right about Martha’s site crediting Ottolenghi; my rant was a result of jumping the gun in collaboration with needing new spectacles (can’t believe I missed the obvious credits). Thanks for bringing that to my attention!

      Reply

    2. Rosie @ Blueberry Kitchen’s avatar

      Oh yum, your tart looks and sounds so delicious!

      Reply

    3. jessica’s avatar

      holy god that tart looks amazing! sad to hear you couldn’t really have any yourself, and also that you may soon die a nutella-induced death, but we all have to go somehow and that sounds like the best possible way. (hope you don’t actually die of course) xo

      Reply

    4. Winston’s avatar

      Yuuuuuummmo, Alana. I’m not kidding when I say that 3 Cheese Tarts is only the best savoury tart to eat. And roast garlic too? I’m gonna have to see if I can find all those cheeses in my local deli because I cannot be denied of this tart any longer. Need to bake this. Yum

      Reply

    5. Iron Chef Shellie’s avatar

      OMG I could totally smash that whole tart right now! Looks amazing, and I LOVE your photos x

      Reply

    6. Miranda’s avatar

      Where is the balsamic used in the recipe? Looks good !

      Reply

      1. Alana’s avatar

        Hey Miranda, or should I say my wonderful editor :) thanks for picking up on that, I’ve amended the recipe; the balsamic should go in the pan the same time as the water. Thanks!

        Reply

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