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).
- 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)
- 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.
- 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.
- Break the two types of goats cheese and scatter over the base of the tart. Add the caramelized garlic.
- Beat together the eggs and cream and pour over the tart, making sure to fill the gaps without drowning the filling.
- Bake at 160°C until golden brown and set.