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Dessert

Caramelised Garlic Tart

A puff pastry tart filled with caramelised garlic, goat cheeses, eggs, and cream.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Garlic and olive are a kitchen classic. They rank in the top 3% of all ingredient pairs, and 23,449 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓

The recipe

Oven180 °C / gas mark 4, then 160 °C / gas mark 3
Time35–45 minutes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the case

  1. Roll out the pastry into a circle that will line the bottom and sides of a shallow, loose-bottomed, 28 cm fluted tart tin.

  2. Line the tin with pastry, place a circle of greaseproof paper on the bottom and fill with baking beans.

  3. Leave to rest in the fridge for 20 minutes.

  4. Heat the oven to 180 °C / gas mark 4.

  5. Blind-bake the case for 20 minutes, remove the beans and paper, and bake for five to 10 minutes more, until golden.

  6. Set aside.

Make the caramelised garlic

  1. Meanwhile, make the caramelised garlic.

  2. Separate and peel all the cloves, put them in a small pan and cover with water.

  3. Bring to a simmer, blanch for three minutes and drain.

  4. Dry the pan, return the garlic to it along with the oil and fry on a high heat for two minutes.

  5. Add the vinegar and water, bring to a boil, then simmer gently for 10 minutes.

  6. Add the sugar, chopped herbs and a quarter-teaspoon of salt, and simmer for 10 minutes, until most of the liquid has evaporated and the cloves are coated in a dark syrup.

Fill and bake

  1. Break the goat's cheeses into pieces and scatter in the tart case.

  2. Spoon the garlic and syrup evenly over the cheese.

  3. Whisk the eggs, creams, half a teaspoon of salt and some black pepper, then pour over the garlic mix, filling any gaps and making sure the garlic and cheese peep over the top.

  4. Turn the oven to 160 °C / gas mark 3 and bake the tart for 35–45 minutes, until the filling has set and the top is golden brown.

Finish and serve

  1. Remove from the oven and leave to cool a little.

  2. Take the tart out of its tin, trim the edges, lay a few sprigs of thyme on top and serve warm with a crisp salad.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Garlic + olivetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  2. Rosemary + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,340 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Olive + rosemarytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,489 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Rosemary + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,324 recipes

    Shared aroma: estragole (anise, licorice).

  5. Thyme + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the creamy filling into a sliceable custard as they cook.
Double cream
Adds richness and moisture, giving the filling a smooth, tender texture.
Crème fraîche
Adds tang and creaminess, keeping the filling soft and moist after baking.
Garlic
Cooks down in syrup to become sweet, mellow and deeply flavoured.
Goat's cheese
Melts softly into the filling while the firm cheese adds savoury depth.
Caster sugar
Caramelises with the garlic and vinegar to form a dark, glossy syrup.

The step that matters

Reducing the garlic syrup. If the liquid is not reduced until most has evaporated, the garlic stays wet and the filling can turn soggy. The sugar must cook to a coating syrup, which builds browning and sweetness, but not burn.

Flavor stand-ins for the rosemary

How well each one fits the dish's main ingredients (butter, garlic, olive, vinegar, sugar, thyme, pepper):

  1. Rosemarythe original
  2. Parsleyabout as good a flavor fit
  3. Basilabout as good a flavor fit
  4. Marjoramabout as good a flavor fit

Fit is the average pairing score against butter, garlic, olive, vinegar, sugar, thyme, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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