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Caramelized Garlic Tart

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Tender sauteed garlic cloves make a flavorful filling for this quiche-like tart from chef Yotam Ottolenghi; the recipe appears in his cookbook, "Plenty."Photo credit: Jonathan Lovekin

Source: The Martha Stewart Show, April 2011
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  • MercerChic
    19 OCT, 2012
    This garlic tart is surprisingly easy to make. However you do need to keep in mind that it takes a while to make because of how the puff pastry needs to defrost and then get put back into the fridge to cool before cooking. One key recommendation I would give to anyone making this recipe is to make it using pre-peeled garlic. Peeling garlic without crushing it is rather time consuming and boring so why go through the hassle. Also this tart is rather rich so make sure to fix something with it.
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