Caramelized Garlic And Goat Cheese Tart With Lingonberry Salsa
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
60
Spice
58
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
All-Purpose Flour1
Salt2 cups
Peeled Garlic (cloves)1 cup
Olive Oil1 cup
Balsamic Vinegar1 cup
Sugar1 tsp
Rosemary (chopped fresh)2 tsps
Thyme (chopped fresh)170 g
Mascarpone Cheese170 g
Roquefort Cheese1 cup
Cilantro (chopped fresh)1 cup
Red Onion (chopped)1 cup
Orange Juice (fresh)1 pinch
Cayenne Pepper3 cup
Dried Cherry1 clove
Garlic (crushed)Directions:
1
For the tart dough: Pulse together the flour, butter, salt and ice water in a food processor until it resembles oats
2
Combine by hand into 2 balls
3
Wrap in plastic and refrigerate
4
Preheat the oven to 350 degrees F
5
For the caramelized garlic: Blanch the garlic in boiling water for 5 minutes
6
Drain well
7
Fry the garlic in the olive oil over high heat for 3 to 4 minutes
8
Add the balsamic vinegar and 1 cup water and bring to a boil
9
Turn the heat down to a simmer and cook gently for 10 to 12 minutes
10
Stir in the sugar, rosemary, thyme and 1/4 teaspoon salt
11
Continue simmering over medium heat until most of the liquid has been reduced to a caramel syrup, 10 minutes
12
Set aside
13
For the filling: Combine the cheeses, thyme, eggs and some salt and black pepper in a mixer fitted with a paddle attachment
14
Stir together until well blended
15
For the salsa: Mix together the lingonberries, cilantro, red onions, orange juice, cayenne and jalapenos and set aside
16
For the salad: Mix together the cherries, olive oil, dill, garlic, kohlrabi, lemon zest and juice and cabbage
17
Season with salt and black pepper and let sit for at least 10 minutes to allow the flavors to marry
18
For baking and assembly: Roll the dough out to between 1/8 and 1/4-inch thick
19
Push the dough into an 11-inch fluted tart pan, starting with the edges and filling in the middle as you work
20
Bake until light golden brown, 10 to 12 minutes, and then let cool
21
Arrange the caramelized garlic and syrup in an even layer on the bottom of the tart, and then cover with the goat cheese mixture and return to the oven until the filling is deeply golden brown, 20 to 30 minutes
22
Let cool slightly
23
Remove the tart from the shell and slice into wedges and place on plates
24
Add a petite kohlrabi salad to each plate and a generous spooning of lingonberry salsa