Caramelized Garlic and Goat Cheese Tart – Simple & Savory

Caramelized garlic and goat cheese tart is a delicious combination of flaky pastry, goat cheese, and caramelized garlic cloves. 

Super easy to make, your family and friends will think you have spent hours baking as once they bite into the tart, all the taste buds will celebrate with delight. 

Soft and tender and so rich.

The goat cheese melted with the egg heavy cream mixture, adding the caramelized onions, which are super tender with lots of savory flavors added by the rosemary.

I am ready to make another one as I am writing this. 

As you can see by my photographs, I chose to serve it in a rectangular removable base tart pan mold.  Easier to showcase and unmold. 

I love how it presents, and it brought me back to Paris. Most tarts are baked in a rectangular form.

For me, it is so much easier to serve as well. Much easier to slice on a square than a wedge.

In this Article

Peeling the garlic

It can be a daunting task to peel that many garlic cloves. I get it! I do, however, have a solution to share with you.

When you have that many cloves, place them all in a jar where they have some room to move around. Close the lid and shake the garlic cloves. This process will loosen the thin outside skin.

My preferred method is to use a garlic peeler. A bit longer but still very effective. 

Why do we blanch the garlic cloves?

Blanched garlic is a fantastic way to remove all the bitter bit of the raw garlic and bring forth the deep floral aroma and flavor of the garlic.

This process is achieved by bringing water to a full boil and adding the garlic cloves for 5 minutes.

As you will notice with this recipe, I blanch them twice. Doing so makes the garlic tender and sweet instead of having a solid bite.

Blanching also will help the garlic clove to retain its firmness while you bake it. 

Cooking tips and step-by-step instructions to create this excellent Garlic Tart with Goat Cheese

You can find the printable recipe with all the correct amounts at the bottom of this post.

I do not have a nonstick mold; therefore, I cut a piece of parchment paper following the base of my mold and placed it on the bottom. This step is unnecessary as the puff pastry is rich in butter and will likely not attach itself. I do like to take that extra precaution.

• Bring the puff pastry to room temperature, and roll it out with a rolling pin to fit your mold. Press it down to the mold, and with the rolling pin, roll over it to have a perfect cut with the border.
• Pick the surface with a fork and set it aside.

• While peeling the garlic, bring a small saucepan filled with water to a full boil. Add your garlic and blanch for five minutes.
• Drain and restart, bringing the water to a boil and blanching the garlic again for another five minutes. 
• Drain and return the garlic to the saucepan and add the honey and finely chopped rosemary. Cook over medium-low heat. You want to caramelize the garlic nicely but not burn it.
• Separate the goat cheese into small chunks and add them on top of the puff pastry, covering as much as possible of the puff pastry.
• Whisk the eggs and heavy cream and season with salt and pepper. Pour the mixture over the goat cheese.
• Once your honey garlic is nicely caramelized, spread it evenly over the cream mixture bay, ensuring no clumps are formed. 
• Bake and serve.

Storage and reheating instructions

This caramelized garlic will be sealed in a small jar in the refrigerator for at least a week. 

Store the tart in the refrigerator wrapped in plastic. It will last for a couple of days.

Reheat in the oven for 20 minutes at 320F or until it is warm.

Other uses for the caramelized garlic

Caramelized garlic is very easy to make. You can enjoy this as a recipe in itself. 

Once you have your caramelized garlic, you can use them also to make some excellent bruschetta spread.

Have some friends over and serve them alongside some olives as a nibble with your drinks. 

Add them to your favorite soup.

Equipment and ingredients used to make this recipe.

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