As I fly off to France for a week in the Perigord Region (http://en.wikipedia.org/wiki/Périgord) I will leave you with a summer tart of roasted garlic and goats cheese, a few of the flavours I associate with France even though the original recipe comes from Ottolenghi in London.
I love this region of France, not surprising really since it is noted for its cuisine, more particularly its products relating to ducks and geese such as foie gras as well as it being one of the truffle areas of France. We will be staying in a small chateau just outside Brantome with family and friends, funnily renting a chateau is the most economical way to stay in this region and of course the most novel.
Not only is Perigord great for cuisine, it is also steeped in history, from prehistoric cave painting sites to Roman ruins and of course hundreds of castles perched on hillsides and along the meandering rivers which I hope to show you once we return.
300g short crust pastry
100g goats feta cheese
3 bulbs garlic
100ml creme fresh
100ml single cream
2 free range eggs
2 tbsp balsamic vinegar
Salt & black pepper to season
Pre heat oven to 170C and grease and flour a 22cm looses bottom tart tin.
Roll pastry out thinly to fit tart tin and cut off excess pastry.
Cover pastry case with a sheet of greaseproof paper and then fill with baking beans (use any dried beans).
Bake pastry case for 15 minutes and then remove beans and paper and bake for a further 10 minutes and remove from the oven.
Place garlic bulbs on a tray and bake for 15 minutes or until soft but not shrunken.
Separate and peel the cloves once cool.
Place cloves in a frying pan with a tablespoon of oil over a low heat and sauté for a few minutes.
Add the sugar, balsamic and herbs and stir through the cloves of garlic until the balsamic has been absorbed.
Crumble the feta cheese over the base of the tart case and distribute the garlic cloves and herbs over also.
Whisk together the eggs, cream and creme fresh and season lightly with salt and pepper.
Pour the egg mixture into the tart case.
Bake the tart for 25 minutes or until the egg is slightly puffed, set and golden.
Serve warm or cold.