Adapted from The Flavor of California: Fresh Vegetarian Cuisine from the Golden State by Marlena Spieler, these elegant tarts transform garlic into something unexpectedly delicate. Don’t be intimidated by the generous use of garlic — once simmered, the cloves turn mellow, sweet, and almost nutty. Served on their own or over a bed of lightly dressed greens, these savory flans make a beautiful appetizer, first course, or light lunch entrée.
INGREDIENTS:
Pastry for lining 6-8 individual tart pans, par-baked*
30 large garlic cloves, peeled, and ends trimmed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups vegetable broth (or chicken broth, if not vegetarian)
1 tablespoon of fresh sage, chopped or 1/2 teaspoon of dried thyme
Freshly ground white pepper and salt to taste
3 large eggs, beaten
1 cup heavy cream
4 ounces freshly grated Parmesan cheese
2 garlic cloves, peeled and finely chopped
METHOD:
Preheat oven to 325°F.
In a small saucepan, melt butter over medium-low heat. Stir in flour and cook until lightly golden, about 2 minutes. Slowly whisk in broth until smooth. Add garlic cloves and simmer gently until very tender and the sauce is reduced by nearly half, about 10 minutes. Stir in sage or thyme, white pepper, and salt to taste. Remove from heat and let cool slightly.
In a mixing bowl, whisk eggs, cream, Parmesan, and finely chopped garlic until smooth. Gradually whisk this mixture into the cooled garlic sauce until fully combined.
Divide custard evenly among the par-baked tart shells. Place tart pans on a baking sheet and bake until the custard is just set in the center, 15–20 minutes.
Let tarts cool to room temperature before serving. For a lovely presentation, serve on a bed of lightly dressed greens.
YIELD: Makes 6-8 small tarts, depending on tart pan size.
*For best results, use tart pans with removable bottoms. Alternatively, line small tart pans or ½-cup ramekins (such as white ceramic dishes) with homemade pâte brisée or store-bought pie crust. Par-bake in a hot oven until the pastry is very lightly browned.
SOURCE: Adapted from a recipe in The Flavor of California: Fresh Vegetarian Cuisine from the Golden State, by Marlena Spieler.
