Caramelized Garlic Tart Recipe

Caramelized Garlic Tart

Serves 4-5

Pastry Ingredients:

1 3/4 cups ground almonds

1 tsp sea salt

½ tsp bicarbonate of soda

½ tbsp maple syrup

2 tbsp butter

softened 2 eggs

Filling Ingredients:

2 cups butternut squash, skin on, deseeded

3 medium bulbs garlic cloves, peeled

2 tbsp butter

1 tbsp maple syrup

1 tbsp cider vinegar

2 eggs

7 tbsp full-fat yoghurt

4 tbsp mature cheddar, grated

5 tbsp goat’s cheese

3 tsp chopped tarragon

Salt and black pepper

Preheat the oven to 350 and roast the butternut squash for 40-50 minutes, cut-side up, until cooked through and tender.

Mix the pastry ingredients together and roll into a 3mm-thick disc between two pieces of parchment paper. Line a 9.5 inch ceramic tart dish with the almond pastry, trimming away the excess. Line with greaseproof paper, fill with baking beans (or some type of weighted items, lentils, ceramic beads) and put in the fridge for 20 minutes.  Bake for 10 minutes, remove the beans and bake for 10 minutes more. Set aside.

Meanwhile, put the garlic in a small pan with a few tbsp of water. Simmer for a few minutes until almost tender. Add the butter, increase the heat and cook until the water has evaporated and the garlic is starting to brown. Add the maple syrup, cider vinegar and a pinch of sea salt and simmer for 10 minutes, until most of the liquid has evaporated and the cloves are coated in dark syrup.

Peel the skin from the squash, chop into 2cm pieces and arrange in the tart base. Whisk the eggs, yoghurt and grated cheddar together with a pinch of salt and a few good grinds of black pepper and pour over the squash. Scatter pieces of goat’s cheese and caramelised garlic over the tart, drizzle over the syrup and sprinkle with the tarragon.

Reduce heat to 325 and bake the tart for 30 minutes, until it sets and the top goes golden brown.