Caramelized Garlic, Spinach, and Cheese Tart
As with many dishes, especially quiches and tarts, this tastes better Day 2, after it has “set up” and the flavors have melded together.
Servings Prep Time
6people 25minutes
Cook Time
40minutes
Servings Prep Time
6people 25minutes
Cook Time
40minutes
Ingredients
For the Custard filling:
Alternative (less rich tasting) Custard filling:
Instructions
  1. Cook garlic in a medium saucepan of boiling salted water until to begins to soften, 3-5 minutes; drain.
  2. Dry saucepan and heat oil in pan over medium heat. Add garlic, stirring occasionally, until cloves start to turn golden brown, 2-5 minutes.
  3. Add balsamic vinegar and 1/2 cup water and bring to a boil. Reduce heat and simmer until garlic is tender, 10–12 minutes.
  4. Add maple syrup, rosemary, and thyme, and season with salt and pepper. Simmer, stirring occasionally, until liquid is syrupy and coats garlic, about 10 minutes.
  5. Scatter cheese over crust; top with spinach. Whisk the custard ingredients together; season with salt and pepper. Pour over spinach. Add garlic and any remaining sauce.
  6. Bake until custard is set and golden brown in spots, 40-45 minutes. Let cool on a wire rack.
Recipe Notes

Adapted from Bon Appetit’s Caramelized Garlic, Spinach, and Cheddar Tart, February 2015

In the presentation above, I used Smitten Kitchen’s recipe for homemade pie shell (2/19/10):

A Great Savory Tart Shell
Adapted from Le Pain Quotidien

This doesn’t need par-baking to keep from getting soggy and barely shrinks in the oven. Sold!

1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons butter, diced
1 egg

In a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely. (Dough can also be made in a food processor, or as the original recipe suggests, in a stand mixer, though I have not tested in in the latter.)

On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes. Proceed with a filling of your choice, no parbaking required.

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