Caramelized Garlic With Local Goats Cheese Tart

by Editorial Team
Published: Last Updated on

Brought to you by Malton Relish, a delicious caramelized garlic and goats cheese tart (based on a recipe by Ottolenghi, but given a Yorkshire twist).

Rating: 4.5/5
( 2 voted )
Serves: 6 Nutrition facts: 200 calories 20 grams fat


  • 400g all butter puff pastry
  • 5 medium heads of garlic, cloves separated and peeled
  • 2 tbsp extra-virgin olive oil
  • 2 tsp good balsamic vinegar
  • 250ml water
  • 1 ½ tbs caster sugar
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme
  • 200g soft local goats cheese (Yellison Farm)
  • 200g hard local goats cheese (Ribblesdale)
  • 3 rree range eggs
  • 300ml double cream
  • Salt and pepper
  • Fresh thyme sprigs to decorate, or wild garlic leaves and flowers (if in season)


  1. Roll and line a 28 cm fluted tart tin with the pastry. Let it chill for 30 minutes; and then blind bake. Allow to cool.
  2. Place the garlic cloves in a sauce pan with plenty of water and gently boil for 3 minutes. Strain and return the garlic to the dry pan. Add 2 tbsp of extra-virgin olive oil and briskly brown all over. Lower the heat to a gentle simmer and add 2 tsp of vinegar and 400ml water. Simmer for 10 minutes; then add the sugar, fresh herbs, and a pinch of salt. Continue simmering for another 10 minutes or until almost all of the liquid has evaporated and the garlic cloves are dark and shiny.
  3. Break the two types of goats cheese and scatter over the base of the tart. Add the caramelized garlic.
  4. Beat together the eggs and cream and pour over the tart, making sure to fill the gaps without drowning the filling.
  5. Bake at 160°C until golden brown and set.
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