Ottolenghi's Caramelized Garlic Tart

nathaliebakes.com

Ali Witvliet

375 g (13 oz) all-butter puff pastry

3 medium heads of garlic (cloves separated and peeled)

1 tbsp olive oil

1 tsp balsamic vinegar

220 ml (1 cup) water

¾ tbsp caster sugar

1 tsp chopped rosemary

1 tsp chopped thyme (plus a few whole sprigs to finish)

120 g (4 ½ oz soft) creamy goat’s cheese (such as Rosary)

120 g (4 ½ oz) hard mature goat’s cheese (such as one from Woolsery Cheese)

2 free-range eggs

100 ml (6 ½ tbps) double cream

100 ml (6 ½ tbps) crème fraîche

salt and black pepper

Directions at nathaliebakes.com

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