Caramelized Garlic, Spinach, And Cheddar Tart
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
5 large
Egg1 tbsp
Olive Oil1 tbsp
Balsamic Vinegar1 tbsp
Pure Maple Syrup1 tsp
Rosemary (chopped fresh)1 tsp
Thyme (chopped fresh)2 cups
Baby Spinach3 cup
Heavy CreamDirections:
1
Place a rack in lower third of oven; preheat to 350°
2
Roll out 1 disk of dough on a lightly floured surface to a 14" round
3
Transfer to a 9"-diameter pie dish
4
Lift up edge and let dough slump down into dish
5
Trim, leaving about 1" overhang
6
Fold overhang under
7
Freeze 15 minutes
8
Meanwhile, roll out second disk of dough on a lightly floured surface until about 1/8" thick
9
Cut into 1/4"-thick strips
10
Transfer to a parchment&151;lined baking sheet
11
If dough is soft, chill until just pliable
12
Working with 3 strips at a time, braid dough, returning braids to baking sheet as you go
13
Chill until just pliable
14
Beat 1 egg in a small bowl
15
Brush edge of dough in dish and bottom sides of braids with egg
16
Arrange braids along edge, trimming and gently pressing sections together as you go
17
Freeze 15 minutes
18
Line dough with parchment paper or foil, leaving some overhang
19
Fill with pie weights or dried beans
20
Bake until crust is dry around edge, 25-30 minutes
21
Remove parchment and weights and brush entire crust with egg
22
Bake until crust is dry and set, 10-15 minutes
23
Let cool
24
Meanwhile, cook garlic in a medium saucepan of boiling salted water until beginning to soften, about 3 minutes; drain
25
Wipe saucepan dry and heat oil in pan over medium-high
26
Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 2 minutes
27
Add vinegar and 1 cup water and bring to a boil
28
Reduce heat and simmer until garlic is tender, 10-12 minutes
29
Add maple syrup, rosemary, and thyme, and season with salt and pepper
30
Cook, stirring occasionally, until liquid is syrupy and coats garlic, about 5 minutes
31
Scatter cheese over crust; top with spinach
32
Whisk crème fraîche, cream, and remaining eggs in a medium bowl; season with salt and pepper
33
Pour over spinach
34
Add garlic with any syrup
35
Bake until custard is set and golden brown in spots, 35–40 minutes
36
Let cool on a wire rack
37
Place a rack in lower third of oven; preheat to 350°
38
Roll out 1 disk of dough on a lightly floured surface to a 14" round
39
Transfer to a 9"-diameter pie dish
40
Lift up edge and let dough slump down into dish
41
Trim, leaving about 1" overhang
42
Fold overhang under
43
Freeze 15 minutes
44
Meanwhile, roll out second disk of dough on a lightly floured surface until about 1/8" thick
45
Cut into 1/4"-thick strips
46
Transfer to a parchment&151;lined baking sheet
47
If dough is soft, chill until just pliable
48
Working with 3 strips at a time, braid dough, returning braids to baking sheet as you go
49
Chill until just pliable
50
Beat 1 egg in a small bowl
51
Brush edge of dough in dish and bottom sides of braids with egg
52
Arrange braids along edge, trimming and gently pressing sections together as you go
53
Freeze 15 minutes
54
Line dough with parchment paper or foil, leaving some overhang
55
Fill with pie weights or dried beans
56
Bake until crust is dry around edge, 25-30 minutes
57
Remove parchment and weights and brush entire crust with egg
58
Bake until crust is dry and set, 10-15 minutes
59
Let cool
60
Meanwhile, cook garlic in a medium saucepan of boiling salted water until beginning to soften, about 3 minutes; drain
61
Wipe saucepan dry and heat oil in pan over medium-high
62
Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 2 minutes
63
Add vinegar and 1 cup water and bring to a boil
64
Reduce heat and simmer until garlic is tender, 10-12 minutes
65
Add maple syrup, rosemary, and thyme, and season with salt and pepper
66
Cook, stirring occasionally, until liquid is syrupy and coats garlic, about 5 minutes
67
Scatter cheese over crust; top with spinach
68
Whisk crème fraîche, cream, and remaining eggs in a medium bowl; season with salt and pepper
69
Pour over spinach
70
Add garlic with any syrup
71
Bake until custard is set and golden brown in spots, 35–40 minutes
72
Let cool on a wire rack