Tuesday, March 6, 2012

Garlic Tart (Medieval)

For the Crust:

1 3/4 cups of flour
9 tablespoons butter
1/3 cup water, approximately
1 scant teaspoon salt

For the Filling:

5 heads garlic, peeled
7 ounces fresh (or salt) pork belly
6 ounces whole milk farmers cheese
5 ounces cream cheese
3 eggs
12 threads saffron

For the Spice Mixture

1/3 teaspoon each of ground cloves, ground nutmeg and ground ginger
1 teaspoon each ground cinnamon and freshly ground pepper

Cut the butter into small pieces and cut into the flour until the mixture has the consistency of sawdust. Dissolve the salt in halt the water and add it to the flour mixture.  Combine quickly with your fingertips, without overworking, just until the dough comes together.  If necessary, add more water as required. Form into a thick disk, wrap in plastic wrap or waxed paper, and leave to rest in the refrigerator at least 2 hours before using.

Bring a pot of water to boil.  Add the peeled garlic, lower the heat to medium, and cook for 15 minutes.  Drain and transfer to a bowl of cold water.

Grind the pork in a food processor or meat grinder, or chop finely with a knife.  Do not trim away the fat. (I would guess bacon is ok to use, or simply eliminate the meat)

Preheat oven to 400 degrees

Drain the garlic thoroughly and puree it in a food processor or mortar and pestle.  In a mixing bowl, add the garlic, cheeses, the ground port, the spice mixture, the saffron (crushed between your fingers) and the eggs.  Add salt to taste and stir the mixture until smooth.  IF you are using salt pork belly, be very sparing with the salt).

Roll out 2/3 of the pastry and line a deep 9 inch pan.  Add the filling.  Roll out remaining pastry and cover the pie, pressing the seems tightly.  Put the tart on a baking sheet  to catch an drips and bake for 45 minutes to an hour.

Garlic Tart

375g all-butter puff pastry
3 medium heads of garlic, cloves separated and peeled
1 tbsp olive oil
1 tsp balsamic vinegar
220ml water
¾ tbsp caster sugar
1 tsp chopped rosemary
1 tsp chopped thyme, plus a few whole sprigs to finish
120g soft, creamy goat’s cheese (such as Rosary)
120g hard, mature goat’s cheese (such as one from Woolsery Cheese)
2 free-range eggs
100ml double cream
100ml crème fraîche
salt and black pepper

Have ready a shallow, loose-bottomed, 28cm fluted tart tin. Roll out the puff pastry into a circle that will line the bottom and sides of the tin, plus a little extra. Line the tin with the pastry. Place a large circle of greaseproof paper on the bottom and fill up with baking beans. Leave to rest in the fridge for about 20 minutes.
Preheat the oven to 180°C/Gas Mark 4. Place the tart case in the oven and bake blind for 20 minutes. Remove the beans and paper, then bake for a further 5–10 minutes, or until the pastry is golden. Set aside. Leave the oven on.
While the tart case is baking, make the caramelized garlic. Put the cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch for 3 minutes, then drain well. Dry the saucepan, return the cloves to it and add the olive oil. Fry the garlic cloves on a 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, chopped thyme and ¼ teaspoon salt. Continue simmering on a medium flame for 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set aside.
To assemble the tart, break both types of goat’s cheese into pieces and scatter in the pastry case. Spoon the garlic cloves and syrup evenly over the cheese. In a jug whisk together the eggs, creams, ½ teaspoon salt and some black pepper. Pour this custard over the tart filling to fill the gaps, making sure that you can still see the garlic and cheese over the surface.
Reduce the oven temperature to 160°C/Gas Mark 3 and place the tart inside. Bake for 35–45 minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little. Then take out of tin, trim the pastry edge if needed, lay a few sprigs of thyme on top and serve warm (it reheats well!) with a crisp salad.

From Plenty by Yotam Ottolenghi (Ebury Press, £25). For the chance to win a copy visit bahighlife.com/Competitions-And-Offers.html

I made a couple of changes for my first attempt at this.  I used a regular pie crust and mozzarella cheese.  I will try this again in a few months with the puff pastry dough (when my son comes home for spring break---he loves garlic)  Not sure I will use the goat cheese though.  My family really doesn't like it.