The caramelized garlic tart in Ottolenghi’s Plenty is very good. I recently made a greener tart inspired by it that combined:
- A basic butter pie crust, pre-baked until golden
- Three heads of heirloom garlic cloves, caramelized with a little red wine vinegar (following the general process in the recipe above)
- Gruyere and goat chevre
- A whole bowlful of kale from the winter garden, chiffonaded and wilted / cooked down for a few minutes in a skillet
- 4 eggs and a little milk and yogurt to fill the tart
It worked well for breakfast the next morning, too…