Caramelized Garlic and Spinach Tart
Adapted from Bon Appetit
| Yield: 6 servings | Time: 1 hour 45 minutes |
Heat oven to 350F. 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 to ensure butter remains cold.
Line dough with foil and fill with pie weights, dried rice or dried beans. Bake until crust is dry around the edges, 35-30 minutes. While crust is baking beat one egg in a small bowl. When crust comes out, remove foil and weights and brush entire crust with egg, and bake fro another 10-15 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 cloves begin to turn golden brown, 2 minutes. Add the vinegar, and 1 cup water and bring to a boil. Reduce heat and simmer until garlic becomes tender, 10-12 minutes. Add maple syrup, rosemary, thyme and season with salt and pepper. Cooking until liquid is syrupy and begins to coat garlic about 5 more minutes.
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 thn pour over spinach. Add garlic with nay syrup into eggs. Bake until custard is set and golden brown, 35-40 minutes. Let cool on wire rack.
Your favorite pie dough
2 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 goat cheese or cheddar)
2 cups baby spinach
¾ cup sour cream
¾ cup light cream