Caramelized Garlic and Goat Cheese Tart with Lingonberry Salsa
- 2 cups peeled garlic cloves
- 1 tablespoon olive oil
- 1/8 cup balsamic vinegar
- 1/4 cup sugar
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
GOAT CHEESE FILLING:
- 10 1/2 ounces creamy goat cheese (chevre)
- 6 ounces mascarpone cheese
- 6 ounces Roquefort cheese
- 2 teaspoons chopped fresh thyme
- 3 whole eggs
- Salt and freshly ground black pepper
- 1 cup lingonberries
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onions
- 1/8 cup fresh orange juice
- 1 pinch cayenne pepper
- 1 jalapeno, seeded and finely chopped
Preheat the oven to 350 degrees F.
For the caramelized garlic: Blanch the garlic in boiling water for 5 minutes. Drain well. Fry the garlic in the olive oil over high heat for 3 to 4 minutes. Add the balsamic vinegar and 1 cup water and bring to a boil. Turn the heat down to a simmer and cook gently for 10 to 12 minutes. Stir in the sugar, rosemary, thyme and 1/4 teaspoon salt. Continue simmering over medium heat until most of the liquid has been reduced to a caramel syrup, 10 minutes. Set aside.
For the salad: Mix together the cherries, olive oil, dill, garlic, kohlrabi, lemon zest and juice and cabbage. Season with salt and black pepper and let sit for at least 10 minutes to allow the flavors to marry.
For baking and assembly: Roll the dough out to between 1/8 and 1/4-inch thick. Push the dough into an 11-inch fluted tart pan, starting with the edges and filling in the middle as you work. Bake until light golden brown, 10 to 12 minutes, and then let cool. 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. Let cool slightly.
NotesCook Notes: This recipe is great for making individual tartlets. For 4-inch tarts, simply cut cooking time by about half - removing when the top of the tart turns golden brown.
If you cannot find lingonberries, feel free to substitute with cranberries or red currants.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.