Caramelised Garlic Tart - Careme Pastry

Caramelised Garlic Tart

Taken from Yotam Ottolenghi’s ‘Plenty’ this is one of the loveliest tarts we have made.
Made with the Carême Sour Cream pastry.

Utensils: 23cm loose-bottom tart tin

Serves: 4 - 6


  • 445g Carême Sour Cream Shortcrust Pastry, thawed
  • 3 medium heads of garlic, cloves separated and peeled
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 220ml water
  • ¾ tablespoon caster sugar
  • 1 teaspoon thyme leaves (plus extra teaspoon for garnish)
  • 1 teaspoon rosemary leaves chopped
  • 120g soft creamy goat’s cheese
  • 120g hard, mature goat’s cheese
  • 2 free range eggs
  • 100ml thickened cream
  • 100ml crème fraiche
  • salt & pepper
Sour Cream Shortcrust Pastry


  1. Pre-heat oven to 180c fan-forced (200c non-fan). Use a 26cm round plate to cut a circle of pastry, then line a 23cm loose-bottomed tart tin with the pastry (remaining pastry can be returned to freezer if within 24 hours of defrosting).
  2. Line the pastry with baking paper and fill to the top with baking weights (this supports the sides as well as weighing down base during baking).
  3. Bake in oven for 25 minutes or until sides look golden. Remove from oven and lift out baking weights and paper, return to the oven for 8 minutes until base of tart is golden. Reduce oven to 160C fan-forced.
  4. While the tart is baking place the garlic cloves in a saucepan and cover with water, bring to a simmer and blanch for 3 minutes, then drain well. Dry saucepan, return cloves to it add the olive oil. Fry garlic cloves on high heat for 2 minutes. Add the balsamic vinegar and water and bring to the boil, then simmer gently for 10 minutes. Add the sugar, rosemary, thyme and ¼ teaspoon salt. Continue simmering on a medium heat for 10 minutes or until most of the liquid has evaporated and garlic cloves are coated in a dark caramel syrup. Set aside.
  5. Coarsely grate the hard goat cheese into the pastry case, then dollop in the soft goat cheese, spoon over the garlic cloves and a little syrup. In a jug whisk together the eggs, creams and ½ teaspoon salt and some black pepper. Pour this over the tart filling to fill the gaps making sure that you can still see the garlic cloves. Sprinkle top with remaining thyme leaves.
  6. Bake at 160c fan-forced for 30 minutes or until set and golden. Remove from oven and leave for 20 minutes or so before removing tart tin, serve at room temperature the same day.
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