Roasted Garlic, Spinach and Cheddar Tart

photo 4

This is another gem from the “Pie for Dinner” issue of Bon Appetit. and it does not disappoint! It is a bit of a time commitment, however, but worth every minute. Whether  the you’re in the mood for a cheesy custardy dinner or the perfect centerpiece for brunch, then this is for you. It’s also ridiculously satisfying to eat a pie made of things your boyfriend can’t stand (or is that just me?).

Pie Crust

Remember the one from Chicken & Leek Pie? It’s the same!

Pulse flour and salt in food processor to combine. Pulse in butter until mixture resembles coarse meal. Then, combine the vinegar and water in water measuring cup. Drizzle in the water and vinegar mixture while pulsing until dough just holds together. Divide the dough in half in plastic wrap and refrigerate until firm (about 2 hours).

Roll out 1/2 of the dough to a 14″ round. Place over 9″ pie dish, leaving 1″ overhang and freeze for 15 minutes. Roll out other 1/2 of dough to about 1/8″. Cut into strips and braid the chilled dough (chill if dough gets too soft). Beat one egg in a small bowl.

photo 1

Score the edge of the pie and brush it with the egg. Brush the underside of the braid with egg and carefully place around the edge of the pie, pressing together sections are you go. Freeze for 15 minutes and preheat the oven to 350 degrees.

photo 1 (2)

Line with foil or parchment paper and fill with pie weights or beans. Bake for 25-30 minutes until pie is dry around the edge. Remove the foil/parchment, brush with the egg and bake for another 10-15 minutes.

photo 4 (2)

*I’m gonna be real with you…my first crust for this pie was a disaster. I must not have secured the braided section very well because it fell down inside the crust while baking. I remade the crust, scored the braids and watched it like a hawk in the oven…then all was well!

Pie

Cook garlic in a medium saucepan in salted boiling water until beginning to soften, about 3 minutes.  Drain, wipe the saucepan dry, and heat the oil over medium high heat.  Cook the garlic until the cloves start to turn golden brown.

photo 3

Add vinegar and one cup water and bring to a boil. Reduce the heat and simmer until garlic is tender, about 10-12 minutes. Preheat oven to 350 degrees, add the maple syrup, rosemary and thyme, to the garlic then season with salt and pepper. Cook, stirring occasionally until liquid is syrupy and coats the garlic, about 5 minutes.

photo 3 (2)

Scatter cheese over the crust and top with spinach. Whisk crème fraiche, cream and remaining 4 eggs together in a bowl, season with salt and pepper and pour over the spinach.  Add garlic and any syrup.

photo 5 photo

Bake until custard is set and golden (about 45-55 minutes).

photo 4*here are a few tweaks I may make the next time I whip up this yummy pie:
-one head less garlic – SACRILAGE I SAY!, but yeah, there’s only so many pieces of garlic filled pie that a girl can eat in a week

-I’d probably add some bacon or procuitto to it, upping the savory even more

Carmelized Garlic, Spinach & Cheddar Tart

  • Difficulty: medium
  • Print

Ingredients:

Pie Crust

  • 2 & 1/2 cups all purpose flour
  • 1 tsp. salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces
  • 2 Tbsp. apple cider vinegar
  • 1/2 cup ice water
  • 1 egg, beaten

Filling

  • 4 large eggs
  • 3 heads of garlic, cloves peeled
  • 1 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. pure maple syrup
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh thyme
  • 6-8oz sharp white cheddar, grated (about 2 cups)
  • 2 cups baby spinach
  • 3/4 cup crème fraiche
  • 3/4 cup heavy cream
  • kosher salt
  • freshly ground black pepper

Instructions:

Pie Crust

  1. Pulse flour and salt in food processor to combine
  2. pulse in butter until mixture resembles coarse meal
  3. combine vinegar and water in water measuring cup
  4. drizzle in water and vinegar mixture while pulsing until dough just holds together
  5. divide dough in half in plastic wrap and refrigerate until firm (about 2 hours)
  6. Roll out 1/2 of the dough to a 14″ round
  7. place over 9″ pie dish, leaving 1″ overhang and freeze for 15 minutes
  8. Roll out other 1/2 of dough to about 1/8″
  9. cut into strips and braid the chilled dough (chill if dough gets too soft)
  10. beat one egg in a small bowl
  11. score the edge of the pie and brush it with the egg
  12. brush the underside of the braid with egg and carefully place around the edge of the pie, pressing together sections are you go
  13. freeze for 15 minutes and preheat the oven to 350 degrees
  14. Line with foil or parchment paper and fill with pie weights or beans
  15. bake for 25-30 minutes until pie is dry around the edge
  16. remove the foil/parchment, brush with the egg and bake for another 10-15 minutes

Pie

  1. Cook garlic in a medium saucepan in salted boiling water until beginning to soften, about 3 minutes
  2. drain, wipe the saucepan dry, and heat the oil over medium high heat
  3. cook the garlic until the cloves start to turn golden brown
  4. add vinegar and one cup water and bring to a boil
  5. reduce the heat and simmer until garlic is tender, about 10-12 minutes
  6. preheat oven to 350 degrees
  7. add the maple syrup, rosemary and thyme, then season with salt and pepper
  8. Cook, stirring occasionally until liquid is syrupy and coats the garlic, about 5 minutes
  9. scatter cheese over the crust and top with spinach
  10. whisk crème fraiche, cream and remaining 4 eggs together in a bowl and season with salt and pepper
  11. pour over the spinach
  12. add garlic and any syrup
  13. bake at 350 degrees fro 40-55 minutes, until custard is set and golden brown in spots

 

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