Black Garlic Goats Cheese Tart Recipes

GOATS' CHEESE AND ROASTED GARLIC TART

Steps:

• To make the pastry: combine the flour, butter, salt and egg yolk by pulsing ingredients together in a food processor, taking care not to over-process, until it forms into a ball (add up to 1 tablespoon of water if it seems to be too dry).
• On a floured surface roll out the pastry to a circle big enough to fit the base and up the sides of a loose bottom 9 inch tart tin; lift pastry into the tart tin, smoothing the bottom and pushing the pastry well into the sides; brush any thin patches of pastry with egg white to seal; chill pastry case in the fridge for at least 20 minutes.
• Preheat the oven to 180C, fan 160C, gas mark 4.
• Meanwhile put the garlic cloves, unpeeled, into a small saucepan of boiling water and simmer for 10 minutes; drain them then place on a small baking dish and drizzle with a little olive oil.
• Remove the tart tin from the fridge and cover the pastry with baking beans, then place on a baking sheet and bake for 12 minutes along with the garlic cloves (which will need an extra few minutes in the oven until the skins are golden and the flesh is soft).
• Remove the baking beans from the tart cast and make certain the pastry is dry to the touch ( if not, put it back in the oven for another minute or two), if there are any cracks or tears, repair them with a little raw pastry and beaten egg.
• Squeeze the roasted garlic out if its skin, mash to a puree with the back of a spoon and spread thinly over the base of the cooked pastry case.
• To make the filling: mix the eggs, cream and milk together with a whisk, then season; cut the goats' cheese into slices, lay them on top of the garlic puree, scatter over the thyme leaves then pour in the custard.
• Bake for 25 - 30 minutes until golden and lightly set; serve warm.

CARAMELIZED GARLIC AND GOAT CHEESE TART WITH LINGONBERRY SALSA

Steps:

• For the tart dough: Pulse together the flour, butter, salt and ice water in a food processor until it resembles oats. Combine by hand into 2 balls. Wrap in plastic and refrigerate. Preheat the oven to 350 degrees F. For the caramelized garlic: Blanch the garlic in boiling water for 5 minutes. Drain well. Fry the garlic in the olive oil over high heat for 3 to 4 minutes. Add the balsamic vinegar and 1 cup water and bring to a boil. Turn the heat down to a simmer and cook gently for 10 to 12 minutes. Stir in the sugar, rosemary, thyme and 1/4 teaspoon salt. Continue simmering over medium heat until most of the liquid has been reduced to a caramel syrup, 10 minutes. Set aside. For the filling: Combine the cheeses, thyme, eggs and some salt and black pepper in a mixer fitted with a paddle attachment. Stir together until well blended. For the salsa: Mix together the lingonberries, cilantro, red onions, orange juice, cayenne and jalapenos and set aside. For the salad: Mix together the cherries, olive oil, dill, garlic, kohlrabi, lemon zest and juice and cabbage. Season with salt and black pepper and let sit for at least 10 minutes to allow the flavors to marry. For baking and assembly: Roll the dough out to between 1/8 and 1/4-inch thick. Push the dough into an 11-inch fluted tart pan, starting with the edges and filling in the middle as you work. Bake until light golden brown, 10 to 12 minutes, and then let cool. Arrange the caramelized garlic and syrup in an even layer on the bottom of the tart, and then cover with the goat cheese mixture and return to the oven until the filling is deeply golden brown, 20 to 30 minutes. Let cool slightly. Remove the tart from the shell and slice into wedges and place on plates. Add a petite kohlrabi salad to each plate and a generous spooning of lingonberry salsa.

BAREFOOT CONTESSA'S GOAT CHEESE TARTS

Steps:

• Preheat the oven to 425°F degrees.
• Line a sheet pan with parchment paper.
• Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic; sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
• Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine and thyme and continue to cook for another 10 minutes, until the onions are lightly golden.
• Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square.
• Using a six-inch-wide saucer or other circular object as a guide, cut 2 (six-inch) circles from each sheet of puff pastry, discarding the scraps.
• Repeat with the second sheet of pastry.
• Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan.
• Sprinkle a tablespoon of the grated Parmesan on each round, staying inside the scored border.
• Place 1/4 of the onion mixture on each circle, again staying within the scored edges.
• Crumble 1 ounce of goat cheese on top of the onions.
• Place a slice of tomato in the center of each tart.
• Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper.
• Finally, scatter 4 or 5 shards of Parmesan on each tart.
• If the pastry is warm, chill for 15 minutes.
• Bake for 20 to 25 minutes, until the pastry is golden brown.
• Garnish each with a sprig of thyme and a drizzle of olive oil.
• Serve warm.
• Enjoy!

CARAMELIZED GARLIC TART

Steps:

• Roll out puff pastry into a 16-inch circle. Fit puff pastry into an 11-by-1 1/2-inch round fluted pan with a removable bottom. Place a parchment paper-round on top of puff pastry; top with pie weights or dried beans. Transfer to refrigerator; chill for 20 minutes.
• Preheat oven to 350 degrees. Transfer tart shell to oven and bake for 20 minutes. Remove weights and paper and bake until pastry is golden, 5 to 10 minutes more. Remove from oven and set aside.
• Place garlic cloves in a small saucepan filled with water. Place saucepan over medium heat and bring to a simmer; simmer for 3 minutes. Drain and return cloves to saucepan. Add olive oil and place saucepan over high heat; cook, stirring occasionally, until garlic is fried, about 2 minutes. Add vinegar and 1 cup water; bring to a boil and immediately reduce to a simmer. Let simmer for 10 minutes. Add sugar, rosemary, chopped thyme, and 1/4 teaspoon salt. Continue simmering over medium heat until most of the liquid has evaporated and garlic is coated in a dark caramelized syrup, about 10 minutes more. Remove from heat and set aside.
• Break both goat cheeses into pieces and scatter in tart shell; spoon garlic cloves and syrup over cheese. In a large glass measuring cup, whisk together eggs, cream, creme fraiche, and remaining 1/2 teaspoon salt; season with pepper. Pour egg mixture over cheese and garlic filling, making sure the cheese and garlic are still visible.
• Transfer tart to oven and bake until tart filling is set and top is golden brown, 35 to 45 minutes. Remove from oven and let cool slightly before removing tart from pan. Trim tart as necessary and garnish with thyme sprigs; serve.

GOAT CHEESE TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
• Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
• Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
• Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.