Bon Appetit January 2015
I believe it was my 15th birthday when my dad gave me my first subscription to Bon Appetit. One of the first recipes I remember making was a slightly sweet spinach tart. Although this recipe is quite different from that one I made way back in the 70’s, it does sound like a perfect main dish. - Lorraine
1 Pie Dough, use a store bought or make your favorite recipe. It needs to fit a 9” diameter pie plate. You can also go online and follow BA’s instructions for their pie dough recipe and also their beautiful way of braiding the rim http://www.bonappetit.com/recipe/caramelized-garlic-spinach-and-cheddar-tart
5 large Eatwell Farm Eggs
3 heads of garlic, cloves peeled
Salt
1 TB Olive Oil
1 TB Balsamic Vinegar
1 TB pure Maple Syrup
1 tsp chopped fresh Rosemary
1 tsp chopped fresh Thyme
Freshly ground Black Pepper
6 oz sharp White Cheddar Cheese, grated, about 2 cups
2 cups Spinach, washed very well and bottom tips removed
3/4 cup Creme Fraiche
3/4 cup Heavy Cream
In the pie dish, line chilled dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around edge, 25 to 30 minutes. Remove parchment and weights and brush entire crust with egg. Bake until crust is dry and set, 10-15 minutes. Let cool. Meanwhile, cook garlic in a medium saucepan of boiling salted water until beginning to soften, about 3 minutes; drain. Wipe saucepan dry and heat oil in pan over medium-high heat. Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 2 minutes. Add vinegar and 1 cup water and bring to a boil. Reduce heat and simmer until garlic is tender, 10-12 minutes. Add maple syrup, rosemary and thyme, and season with salt and pepper. Cook, stirring occasionally, until liquid is syrupy and coats garlic, about 5 minutes. Scatter cheese over crust, top with spinach. Whisk creme fraiche, cream and remaining eggs in a medium bowl; season with salt and pepper. Pour over spinach and garlic with any syrup. Bake until custard is set and golden brown in spots, 35 - 40 minutes. Let cool on a wire rack.