Carmelised Garlic Tart

Carmelised Garlic Tart

For the pastry to fill a 27cm tin I use the following amounts.
(Or if you prefer, 375g puff pastry)
180g butter, chilled
300g flour ( I use spelt flour)
Enough cold water to bring it all tog,( about 250ml)

250g butternut squash, peeled, seeded & cut into 2cm wedges
3tbsp olive oil
2 heades of garlic, cloves peeled
1 tbsp balsamic vinegar
1&half tbsp caster sugar
1tsp chopped rosemary
1tsp chopped thyme
130g creamy goats cheese, rind removed
2 eggs
100ml double cream
100ml creme fraiche
salt & pepper

Make the pastry, dice the butter into the flour, rub in by hand
or use a mixer, but stop before it becomes too crumbly
Add enough cold water to bring it all tog
Wrap in cling film and leave in fridge for at least an hour,
or overnight.
In the meantime preheat oven to 180C/350F/gas4
Spread squash over an oven tray, sprinkle with a tbls oil
& pinch salt, roast for about 30mins, meanwhile put garlic
in a small saucepan & cover with water, bring to a simmer for 3mins
& drain. Add 2tbls oil & fry for 2mins, add vinegar & 180ml water,
simmer for 10 mins, add sugar, chopped herbs & half tsp salt
& simmer for another 10mins untill most of the liquid has evaporated
& the cloves are coated in dark, caramelly syrup
Set aside to cool.
Roll out pastry and line the greased tin to come up the sides about 3cm
Brush with a little melted butter, prick all over with a fork, line with
parchment & fill with baking beans Put in fridge for 15mins, bake for 20mins,
remove beans & bake for another15mins, when ready arrange squash in the base,
dot with pieces of goats cheese & scatter garlic & syrup all over. Whisk eggs,
creams, half tsb salt & black pepper & pour over the tart.
Reduce oven to 170C/325Fgas3 & bake for 35-45mins untill it sets & is golden brown.
Delicious,