Ottolenghi-Inspired Goat Cheese and Roasted Garlic Tart

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This tart is inspired only because I didn’t have all the right ingredients. It was still delicious though and sure to keep the vampires far, far away.


This may seem like a lot of garlic (and it is) but once cooked down and reduced, the garlic is actually sweet and mellow. The acidity of the goat cheese also cuts through a bit of the richness which is quite welcoming.

Ottolenghi-Inspired Goat Cheese and Roasted Garlic Tart

  • 1 sheet of puff pastry, defrosted and rolled out to fit a 10-inch tart pan or pie dish (I’ve used a regular frozen pie shell before too!)
  • 3 medium heads of garlic (about 24-30 cloves), peeled and trimmed
  • 1 Tbsp olive oil
  • 2 tsp white balsamic vinegar, red is fine too!
  • 1 Tbsp sugar
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme and more sprigs to garnish
  • 275 g of a mixture of creamy goat cheese and goat brie
  • 1/2 tsp salt plus 1/4 tsp salt
  • 2 large eggs
  • 200 ml heavy cream (sub some milk if you are feeling very guilty)
  • Black pepper

Preheat the oven to 350°F.

Roll the puff pastry into a circle large enough to fit your pie plate. Ease the pastry into the plate and line with a piece of parchment paper. Fill the lined pasty with baking weight or beans. Bake in the oven for 20 minutes, remove the weights and parchment and continue baking for another 5-7 minutes until golden brown.

In the meantime, place the garlic into a small saucepan and fill with enough water to just cover. Being the garlic to a boil and simmer for 15 minutes. Drain and return the garlic to the pot. Add the olive oil and fry for 10 minutes over medium until brown and fragrant. Add the balsamic and sugar and cook for another 10-15 minutes until the liquid is very syrupy. Add the herbs and 1/2 tsp salt and cook for another minute or so.

Crumble the cheese over the base of the pre-bake tart shell. Distribute the garlic evenly over top including any of the syrup. Mix the eggs and cream with the rest of the salt and pour it into the shell. Bake in the oven for 40 minutes or until the center is slightly puffed and set.







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