Caramelised garlic tart
A tart which is not only very tasty but one that will also keep the vampires at bay. Caramelised garlic is deliciously sweet combined with a sharp blue goats cheese and topped with tarragon, it’s one tart that you can bring home to your mother. The almond pastry also makes a nice nutty case.
For the pastry
375g ground almonds
1 tsp sea salt
1/2 tsp bicarbonate of soda
1/2 tbsp maple syrup
30g butter, softened
For the filling
250g butternut squash, skin on, deseeded
3 medium bulbs garlic, cloves peeled
1 tbsp maple syrup
1 tbsp cider vinegar
7 tbsp full-fat yoghurt
60g mature cheddar, grated
70g goats cheese (I used a blue goats cheese for a little extra bite)
3 tsp chopped tarragon
Salt and pepper
Preheat the oven to 180C and roast the butternut squash for 40-50 minutes, cut side up, until cooked through.
Mix pastry ingredients together and roll into a 3mm thick disc between two pieces of baking paper. Line 24cm ceramic tart dish with the almond pastry, trim the edges. Line with baking paper and fill with baking beans. Refrigerate for 20 minutes.
Bake for 10 minutes, remove the beans then bake for a further 10 minutes. Set aside.
Put the garlic in a small pan with a few tbsp of water. Simmer for a few minutes until almost tender. Add the butter, increase the heat and cook until the water has evaporated and the garlic is starting to brown.
Add the maple syrup, cider vinegar and a pinch of salt and simmer for 10 minutes, until most of the liquid has evaporated and the cloves are coated in a lovely dark syrup.
Peel the skin off the squash, chop into 2cm pieces and arrange in the tart base. Whisk the eggs, yoghurt and grated cheddar together with a pinch of salt and a few good grinds of pepper and pour over the squash.
Scatter pieces of goats cheese and caramelised garlic over the tart, drizzle over the syrup and sprinkle with the tarragon.
Reduce the oven heat to 170C and bake the tart for 30 minutes, until it sets and the top goes golden brown.
Eat warm or just as delicious room temperate. Serve with a crisp salad.
Recipe adapted from Hemsley and Hemsley