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Gastronomy is a world where audacity and creativity meet to awaken our taste buds and challenge our senses. In this incessant quest for culinary discoveries, sometimes even the most knowledgeable experts are taken by surprise by unexpected flavors. This is precisely what happened when François-Régis Gaudry tasted Yotam Ottolenghi’s garlic tart. “She’s crazy”, he comments. In a video posted on social networks, the latter explains to us how to succeed. “Only this pie suits me!”, says the culinary journalist. And you ?
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- Roll out the puff pastry into a disk large enough to overflow the pan. Place it in the bottom of the mold. Then let it rest in the refrigerator for about 20 minutes.
- At the same time, preheat the oven to 160°C.
For the caramelized garlic:
- Separate the garlic cloves and remove the skin. Put them in a saucepan over medium heat, adding the water, a drizzle of olive oil, the sugar, 2 generous pinches of salt, 2 sprigs of chopped thyme, a few finely chopped rosemary leaves and a teaspoon. balsamic vinegar coffee.
- Bring to a boil then simmer the condiments for 20-25 minutes until the liquid evaporates and the garlic cloves are coated in a dark caramel syrup. Set aside.
- In a salad bowl, vigorously stir the eggs, cream, 1 pinch of salt and pepper. Reserve.
To assemble the pie:
- Crumble the two cheeses over the tart base, then spread the garlic cloves evenly on top, with the syrup. Then pour in the egg-cream mixture and distribute it, making sure that the garlic and cheese are flush.
- Bake the tart for 30-35 minutes still at 160°C until the filling is firm and the top is golden. After cooking, let the mixture cool and unmold.