Garlic tart

We’re lucky enough to be in the company of family in Scotland this weekend. Steve’s cousin Kat and her husband Chris have just become the parents of triplets, and they’re a couple who make the impossible look like a breeze.

As a small thank you for putting us up (and for putting up with us) for the long weekend, we did dinner tonight. Since Kat is a vegetarian, meat was off the menu. Cue Ottolenghi’s carmelised garlic tart.

We’ve done this quite a few times before, and it’s always been totally delicious. Peeling 4 heads of garlic is not exactly the most diverting use of a half an hour, but the end result is well worth it. The smell of carmelised garlic and balsamic vinegar is one of life’s little pleasures.





Optional kitchen porn:
I was cooking outside of my home kitchen this weekend and made a discovery: when you can’t find the quiche tin, the lid of a Pyrex casserole dish works a treat. Then your hostess points out not one, but two quiche tins, in an obvious place, and you feel like a doof.

Published in: on August 28, 2011 at 8:28 pm  Comments (1)  
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One CommentLeave a comment

  1. Mmmm… that looks delicious.

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