Do you want a new and delicious pancake recipe? François-Régis Gaudry invites you to make a garlic tart for Anglo-Israeli chef Yotam Ottolenghi. And believe us, it’s worth tasting!
After pesto, cheese gratin and delicious cake, famous culinary columnist François-Regis Goûter on France Inter’s “On va goûter” returns with a new recipe: Caramelized garlic pie.
This version of garlic pie, which looks like a quiche, we owe it to British-Israeli leader Yotam Ottolenghi, which he shared in his book Plenty (Hachette Kitchen 2015). Easy to make, this pie A delicious combination of garlic, cheese and fresh herbsFresh cream or olive oil. In short, only good products!
idea Who changes the traditional delicious pancakes Usually we eat: tomato and tuna pie, tomato and mustard pie or zucchini and goat cheese pie. So if you want to change your habits at one of your next meals, roll up your sleeves and Put on your apron !
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Enough for 4 people
- 1 pure butter pie
- 3 medium heads of garlic
- 120 gm fresh goat cheese
- 120 gm sheep cheese
- 2 pasture eggs
- 20 cl heavy cream from Normandy
- 1 spray olive oil
- 1 c. balsamic vinegar
- 1 c. soft sugar
- 25 cl of water
- 1 c. minced thyme
- 1 c. chopped rosemary
Roll the puff pastry into a disk large enough to go over the pie pan. Prefer a cake pan with a grooved edge 28 cm in diameter.
Put the dough in the mold and let it rest in the refrigerator for 20 minutes.
Heat the oven to 160°C.
Separate the garlic cloves and peel them.
Then cook in a saucepan over medium heat, adding water, a little olive oil, sugar, 2 pinch of salt, 2 sprigs of chopped thyme, a few chopped rosemary leaves and a teaspoon of balsamic vinegar.
Bring the mixture to a boil and simmer for 20/25 minutes. The liquid should evaporate and the garlic cloves should be covered with the dark caramel syrup.
Keep the lotion.
In a bowl, whisk together eggs, cream, and a pinch of salt and pepper, and set aside.
Crumble fresh goat cheese and tomme de brebis on the bottom of the pie. Then spread over them, and evenly, garlic cloves with syrup.
Then pour in the egg-cream mixture, taking care to distribute it evenly and making sure the garlic and cheese are flush.
Bake the pie for 30/35 minutes, maintaining a temperature of 160 ° C. The filling should be firm and the top golden.
Once baking is complete, allow the pie to cool before removing the pan.
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Yotam Ottolenghi – One Ottolenghi
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