Caramelised Garlic Tart

Description
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
 * Serves eight.

Ingredients

 * 375 g all-butter puff pastry
 * 3 whole heads garlic
 * 1 tbsp olive oil
 * 1 tsp balsamic vinegar
 * 220 ml water
 * ¾ tbsp caster sugar
 * 1 tsp chopped rosemary
 * 1 tsp chopped thyme, plus a few whole sprigs to finish
 * salt and black pepper
 * 120 g soft, creamy goat's cheese
 * 120 g hard, mature goat's cheese
 * 2 free-range eggs
 * 100 ml double cream
 * 100 ml crème fraîche

Directions

 * 1) Roll out the pastry into a circle that will line the bottom and sides of a shallow, loose-bottomed, 28cm fluted tart tin.
 * 2) Line the tin with pastry, place a circle of greaseproof paper on the bottom and fill with baking beans.
 * 3) Leave to rest in the fridge for 20 minutes.
 * 4) Heat the oven to 180°C / gas mark 4.
 * 5) Blind-bake the case for 20 minutes, remove the beans and paper, and bake for five to 10 minutes more, until golden.
 * 6) Set aside.
 * 7) Meanwhile, make the caramelised garlic.
 * 8) Separate and peel all the cloves, put them in a small pan and cover with water.
 * 9) Bring to a simmer, blanch for three minutes and drain.
 * 10) Dry the pan, return the garlic to it along with the oil and fry on a high heat for two minutes.
 * 11) Add the vinegar and water, bring to a boil, then simmer gently for 10 minutes.
 * 12) Add the sugar, chopped herbs and a quarter-teaspoon of salt, and simmer for 10 minutes, until most of the liquid has evaporated and the cloves are coated in a dark syrup.
 * 13) Break the goat's cheeses into pieces and scatter in the tart case.
 * 14) Spoon the garlic and syrup evenly over the cheese.
 * 15) Whisk the eggs, creams, half a teaspoon of salt and some black pepper, then pour over the garlic mix, filling any gaps and making sure the garlic and cheese peep over the top.
 * 16) Turn the oven to 160°C / gas mark 3 and bake the tart for 35–45 minutes, until the filling has set and the top is golden brown.
 * 17) Remove from the oven and leave to cool a little.
 * 18) Take the tart out of its tin, trim the edges, lay a few sprigs of thyme on top and serve warm with a crisp salad.