Caramelized Garlic, Spinach and Cheddar Tart
Adapted from Bon Appetit
| Yield: 6 servings | Time: 1 hour 45 minutes |
Heat oven to 350 degrees. Roll out dough into a 14-inch round and transfer to a 9-inch pie dish. Crimp edges using your fingers. Freeze pie shell for 15 minutes.
Remove the pie shell from the fridge, line the dough with foil and fill with pie weights (dried rice or dried beans). Bake until crust is dry around the edges, 35 to 30 minutes. While crust is baking, beat one egg in a small bowl. When crust comes out, remove foil and weights and brush the entire crust with the beaten egg, and bake for another 10 to 15 minutes. Let cool.
Meanwhile, cook garlic in a medium saucepan of boiling water until cloves begin to soften, about 3 minutes. Drain and wipe saucepan dry. In the same saucepan heat oil over medium heat. Add cooked garlic and cook until the cloves turn golden brown. Add the vinegar, and 1 cup water and bring to a boil. Reduce heat and simmer until garlic becomes tender, 10 to 12 minutes. Add maple syrup, rosemary, and thyme, and season with salt and pepper. Cook, stirring occasionally, until the mixture thickens and begins to coat the garlic.
Scatter cheese over cooled crust and top with spinach. In a medium bowl whisk together sour cream, cream and eggs. Season with salt and pepper, then pour the mix over the cheese and spinach. Add the garlic and any remaining syrup. Bake until custard is set and golden brown, about 35 to 40 minutes. Let cool on wire rack.
Your favorite pie dough
3 heads of garlic, cloves peeled
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper
6 ounces sharp cheddar cheese, grated (can substitute vegan cheese)
2 cups baby spinach
¾ cup creme fresh
¾ cup light cream