This is Incredible.
Make it for someone you love kind of incredible. Can’t wait to make it again and again kind of incredible. Make it in the afternoon and watch it cease to exist by the evening kind of incredible. Thyme scented garlic, slick with balsamic syrup, glossier than Cheryl Cole’s barnet kind of incredible. Clods of butternut roasted to coax out the sugar, cosseted in a duvet of delicately shuddering dairy kind of incredible. There are no words kind of incredible.
Mr Ottolenghi – I salute you.
Ingredients
30g unsalted butter, melted
375g puff pastry
½ butternut squash (250g), peeled, seeded and cut into 2cm wedges
3 tbsp olive oil
Salt and black pepper
2 heads garlic, cloves peeled
1 tbsp balsamic vinegar
1½ tbsp caster sugar
1 tsp chopped rosemary
1 tsp chopped thyme, plus a few whole sprigs to finish
130g rich, creamy goats’ cheese, such as Ragstone, rind removed (I didn’t have any, so used Davidstow cheddar instead to v.tasty effect)
2 eggs
100ml double cream
100ml crème fraîche
Method
- Preheat the oven to 180C/350F/gas mark 4. Brush a 22cm round cake tin with melted butter. Roll out the pastry to a square 3-4mm thick, then cut out a circle to cover the base of the tin and come about 3cm up its sides. Brush with more butter, line with greaseproof paper and fill with baking beans. Put into the fridge for 20 minutes, bake for 20 minutes, remove the beans and bake for 15 minutes more, or until the pastry is golden. Remove and set aside.
- Spread the squash over an oven tray, sprinkle with a tablespoon of oil and a pinch of salt, and roast for 30 minutes, until cooked through. Meanwhile, put the garlic in a small pan and cover with water. Bring to a simmer, blanch for three minutes and drain. Return cloves to the dry pan and add two tablespoons of oil. Fry for two minutes, add the vinegar and 180ml water, simmer for 10 minutes, add the sugar, chopped herbs and half a teaspoon of salt, and simmer for another 10 minutes, until most of the liquid has evaporated and the cloves are coated in dark, caramelly syrup.
- Arrange the squash in the tart case, dot with pieces of cheese and scatter the garlic and its syrup all over. Whisk eggs, creams, half a teaspoon of salt and some black pepper, and pour over the tart, plugging the gaps but letting the filling peek over the surface. Lay a few thyme sprigs on top.
- Reduce the oven to 170C/325F/ gas mark 3 and bake the tart for 35-45 minutes, until it sets and the top goes golden-brown. Eat warm or at room temperature with a crisp salad.
my gosh- this looks utterly divine. puff pastry, roasted garlic and cream? all three things i love (and the squash, too!)wouldnt this be just gorgeous with a glass of crisp white wine from northern italy? x shayma
thank you my lovely! You clearly know your pairings :-)It’s definitely a dream combo… X
Blimey, that looks proper incredible.
thank you Kavey
*shudders and licks lips*
I know…I want more already!
Ooooh, I’ve had that before. Decadent and gorgeous.
It’s pure genius isn’t it?
I may have to make and eat this on Christmas Eve,with a glass of fizz.
NS – my sentiments exactly! If I were a vegetarian, I’d be demanding this for Christmas lunch.
I just came back to have another look at it – GAWWJUSS
Isn’t it just? A proper beauty!
Gasp! Those gorgeously caramelised cloves of garlic…. gasp!
because you simmer them in balsamic they’re not too pungent, they just end up all sweet and gooey instead…
I made this in the summer, and you’re right, tis incredible.
I was actually thinking of making it this weekend for a friend. Looking at those pictures makes me think it has to happen.
Definitely, it’s got to be done!
butternut squash? I swear that wasn’t in the recipe when I made it early this year.
Errrm, here’s Ottolenghi’s recipe that he wrote for the Guardian. Third ingredient down. http://www.guardian.co.uk/lifeandstyle/2008/mar/01/foodanddrink.shopping1
No idea where I got the recipe from then 😀
Turned out fine without the squash though.
mmmmm this looks divine… am looking for inspiration for a New Year’s even menu and this could definitely make the grade! Thanks!
Thanks RHW foodie – Hope you enjoy as much as I did!
I made this recently, though I left out the butternut squash because that’s Satan’s vegetable. I found it weirdly overwhelmingly sweet; perhaps I misjudged the quantities…
What a dreadful thing to say about the lovely squash. Shame on you Lizzie!
Gorgeousness my dear – is it in either of his books or just one he did for the Guardian?
xx
Thanks Salty – I do believe it’s in Plenty, his latest one XX
This does look incredible. I will make it for someone I love.
thanks 🙂
I love this tart to death! I keep making this and I normally end up eating the entire thing myself because I CANNOT STOP once I start… All that butter, cream, creme fraiche, ohh ahh.
I know, so good, and yet soooo bad….
Just stumbled upon your blog and simply love it. I can’t wait to look through all the posts and start cooking.
Thank you for all the time and effort that must surely go into this blog…a gift to the world.
Regards,
Angela from Australia
Angela, that’s so nice of you to say so! Thanks very much 🙂
This has become a fixture at our home now, I LOVE this tart so much. Great photography.
Luiz @ The London Foodie
Thanks Luiz, it’s a real winner isn’t it? 🙂
This tart is – deservedly – getting a lot of love! I am obsessed with it and have been making it every other week since I got the book… mmmmmmmm