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Caramelised garlic tart

This recipe introduced me to caramelised garlic – a new and rather special taste. Everything else in this tart is as you would expect (cheese, squash, eggs etc) but raised to a new level by the garlic. Congratulations and thank you to the Hemsley sisters.

Link to recipe.

For some, this tart also has the added advantage of being gluten free.

Tips:

  • Prepare your garlic, pastry base and roast squash ahead of time – the day before is ideal
  • Substitute feta for the goats cheese if preferred
  • I don’t bother rolling out the pastry but distribute small pieces around the tin then mould it into the case; I also don’t use all the pastry as I find it is too thick.
  • Any left overs freeze well.

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