Garlic And Goats Cheese Tart

This is one of my favourite recipes. It’s a wonderful vegetarian option that even the keenest meat eater will enjoy.

It’s based on a Ottelenghi recipe, I have found it best to use a deep tart dish of about an inch to an inch and a half, therefore you need a bit more filling, I have also found that if your in rush, absent the boiling of the garlic and just jump to the caramelisation.

Ottelenghi says that it feeds eight but I must have very hungry friends because I would be lucky to feed five of them with one tart! I have been known to eat a third of one so no judgement!

Garlic and Goats Cheese Tart

• 375g All Butter Puff Pastry
• 3 medium bulbs of Garlic, peeled
• 1 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar
• 220 ml Water
• 3/4 tbsp Caster Sugar
• 1 tsp chopped Thyme, plus a few sprigs to garnish
• 1tsp chopped Rosemary
• 400g of Soft Goats Cheese (the logs are perfect)
• 3 Eggs
• 150 ml Double Cream
• 150ml Creme Fraiche
• Salt and Pepper

1. Preheat the oven to 180ºC.
2. Roll out the Puff Pastry and line the tart tin (around 28cm) with it, cover with baking paper and fill with baking beans. Place in the fridge for 20mins to cool.
3. Bake blind the tart case for 20mins of until the pastry is golden. Set aside.
4. Place the Garlic cloves in a pan with water to cover them and simmer then for 3 mins, drain and pat dry.
5. Return the saucepan to the hob and add the Olive Oil and Garlic, fry at a high heat for 2 mins while they colour, then add the Vinegar and Water and bring to the boil, simmer for 10 mins. Then add the Sugar,  Chopped Herbs, and some seasoning and reduce until a caramel like sauce covers the cloves.
6. Make the custard by beating the Eggs, Cream and Creme Fraiche with seasoning by hand.
7. Take your blind baked tart case and sprinkle the Goats Cheese across it in large lumps, you want it evenly distributed but for some parts to poke out of the custard so make them taller. Then sprinkle the Garlic in the same manner. Finally pour the custard over, making sure to fill it all over rather than just form the centre.
8. Bake for at 160ºC for 35 to 45 mins or until the filling is set and golden.  Allow to cool slightly before serving.

Chocolate Dipped Strawberry Hi Hat Cupcakes (Gluten Free)

Recipe type: Valentine’s Day, Cupcake, Gluten Free

Prep time:  60 mins

Cook time:  18 mins

Total time:  1 hour 18 mins

Serves: 20

Chocolate Dipped Strawberry Hi Hat Cupcakes (Gluten Free) Makes 20 cupcakes

Ingredients

For the cupcakes

• 1 cup all purpose gluten free flour
• ¾ cup granulated sugar ( I use Zulka)
• ½ tsp salt
• ¾ tsp baking soda
• 4 ounces dark or bittersweet chocolate, chopped
• ½ c cocoa powder ( not hot chocolate mix)
• ½ cup water
• ½ cup strong coffee
• 2 large eggs, room temperature
• ⅓ c coconut oil, melted
• 3 tsp white vinegar (not white wine)
• 1½ tsp vanilla extract

For the ganachen filling

• 4 ounces dark chocolate, chopped
• 4 ounces heavy cream
• ¼ c strawberry jam
• ⅓ cup fresh strawberries, finely diced

For the Frosting

• 3 large egg whites
• 1½ cup sugar
• ¼ tsp cream of tartar
• ¼ tsp salt
• ⅓-1/2 cup strawberry puree

For the chocolate coating

• 12 ounces dark chocolate, chopped
• 3 tbsp coconut oil

Instructions

1. Preheat oven to 350 Deg. F
2. Prepare two cupcake pans with 20 cupcake liners

Make the ganache

1. Place the chopped dark chocolate in a small non-reactive bowl ( preferably stainless steel) and set aside. Heat the cream until small bubbles form on the edges, but not boiling. Pour the cream over the chopped chocolate and let sit for 5 min. Stir until all the chocolate is melted and the mixture is very smooth. Add in the strawberry jam and diced strawberries and stir again. Chill until firm enough to scoop spoonfuls, about 30 minutes.

Make the cupcakes

1. In a large bowl combine the flour, sugar, salt and baking soda. Set aside.
2. In a small bowl add the chopped chocolate and cocoa powder. Heats the coffee and water until steaming and pour over the chocolate cocoa mixture, stir until all the chocolate is melted, and set aside to cool a few minutes. In a small bowl whisk together the eggs, coconut oil, vinegar and vanilla. Add this to the chocolate mixture and mix well. Combine the wet mixture with the flour mixture and mix until well combined. Let sit for 5 minutes. Scoop out 20 rounded teaspoon sized balls of the ganache and set aside.
3. Divide the batter between the prepared cupcake pans, about ⅔ full. Bake for 8 minutes, the tops will still be liquidy, and quickly open the oven and without removing the pans, place one ganache ball in each of the cupcakes and push it in slightly. Bake for 10 more minutes. Remove from the oven and let cool in the pans for 5 minutes. Remove from the pans and let cool completely before frosting.

Make the frosting

1. Set a pan of water over medium heat and bring to a simmer. In a bowl of a stand mixer combine the egg whites, sugar, cream of tartar and salt. Set the bowl over the pan of simmering water, making sure the bottom doesn’t touch and whisk the mixture for 7 minutes or until 160 Deg F on a candy thermometer.
2. Place the bowl on the stand mixer and whisk for 2 minutes on high using the whisk attachment. Add in the strawberry puree one tablespoon at a time until you reach desired flavor. Whip again on high 2 minutes or until stiff peaks form.
3. Quickly add the frosting into a pastry bag fitted with a large round tip and pipe swirls onto the tops of the cupcakes, about 2 inches high. Place the cupcakes in the freezer to firm up the icing.
4. In a double boiler or microwave, melt the chocolate and coconut oil and mix until smooth. Place in a small deep bowl. Dip the frozen cupcakes one at a time, just enough that almost all of the frosting is dipped. Place on a tray and repeat with remaining cupcakes. Chill in refrigerator or freezer until ready to eat. Serve at room temperature.