Caramelized Garlic Tart

So....fair warning. This tart is seriously addictive, and if you make it once, you're pretty much locked in to making it many more times, probably in a ridiculously short amount of time. Just saying.

Over the last few years, I haven't really bought many cookbooks - especially since my foray into the world of food blogging. There are so many fabulous recipes online now that it takes something really special for me to actually purchase a cookbook these days.

Yotam Ottolenghi's Plenty is one of those cookbooks. Beautiful pictures with vivid colors and flavors - and simplicity. All the recipes are vegetarian (although he himself is not vegetarian), and each picture looks mouthwateringly delicious.

And this one, converted to be gluten- and dairy-free, completely lives up to the picture. It's pretty much amazing. First of all - caramelized garlic. What?? It's fantastically good, with the sweet balsamic syrup complementing the garlic flavor perfectly. And even though the original recipe calls for all kinds of dairy (heavy cream, goat cheese, and creme fraiche), the non-dairy version is still totally delicious.  I basically gave all of the non-dairy products in my fridge a chance to shine in this one - a little sour cream, a little yogurt, a little tofu-based goat cheese (from scratch), a little cream cheese, and Daiya cheese.

So, I know this recipe might look like it's a lot of work. And it's definitely more than minimal effort, although it is much less complicated than it might appear to be. The crust is super easy and requires no rising or rolling or anything - you just toss everything in a food processor, push the button, and then press it right into the pan. Done! And trust me....the results are worth the extra time you'll spend making this. Everyone I've served it to has loved it (one even admitted to dreaming about it later).

On top of that, it makes a perfect comfort food meal for autumn. So, it's pretty wonderful.

Enjoy.

Caramelized Garlic Tart (Adapted from Plenty)

For crust (adapted from this recipe)

1 cup white rice flour
1/4 cup sweet rice flour
14 cup tapioca starch
3/4 tsp. salt
2 oz. Earth Balance Buttery Spread, cut into small pieces
1 egg
1/4 cup ice cold water

For the caramelized garlic

2 heads of garlic cloves, peeled (I buy the peeled cloves from Trader Joe's to make the process go faster)
1 cup water
2 tbsp. balsamic vinegar
1 tsp. dried rosemary
1 tsp. dried thyme
1 tbsp. white sugar

For the "cheese" filling

1/2 of this vegan goat cheese recipe (or if you can tolerate goat cheese: 4.5 oz soft goat cheese, and 4.5 oz hard goat cheese)
4 tbsp. vegan sour cream
3.5 tbsp. vegan cream cheese
2.5 tbsp. soy creamer
3 tbsp. plain non-dairy yogurt (I used So Delicious)
1 cup Daiya Mozarella Cheese (more if desired)
optional: 2 tbsp. non-dairy ricotta cheese
2 eggs
Salt and pepper to taste

Preheat the oven to 400 F. Spray a tart pan or 9" springform pan with cooking spray.

To make the crust: Place the flours, salt, and butter in a food processor and pulse for about a minute, or until the butter has been distributed evenly throughout. In a small bowl, mix the egg and cold water together, then add to the food processor. Mix until a large ball of dough forms. Remove from food processor; if you have time, let it chill in the freezer for about 20 minutes. If you don't have time, press it into your pan evenly, making sure to build up about an inch of crust around the edges. Place in the preheated oven and bake for about 20 minutes while you assemble the other ingredients. Remove from oven and reduce the temperature to 350 F.

To make caramelized garlic: You'll blanche the garlic before caramelizing it. To do this, place the peeled garlic cloves in several cups of water and bring to a boil, then reduce to a simmer for 3 minutes. Drain the cloves, then add 1 cup of water and balasmic vinegar, then bring back to a simmer for 10 minutes. After 10 minutes, add the sugar, rosemary, and thyme, and continue to simmer for about 10 minutes, or until a thick syrup has formed. Add the caramelized garlic evenly onto the baked crust, making sure to add all the syrup.

To make the "cheese" filling: Make the vegan goat cheese separately and add in dollops across the baked crust with the caramelized garlic. Then make the cheese filling as follows:

In a small mixing bowl, combine the sour cream, cream cheese, yogurt, soy creamer, Daiya cheese, ricotta cheese (if desired), and eggs, and mix well together (I used an electric mixer). Add about 1/2 tsp. each of salt and pepper. Pour the entire thing over the garlic and goat cheese and place in the oven at 350 F for 40 - 50 minutes, or until it is ever-so-slightly browned on top and a toothpick comes out mostly clean. If you want the tart to be slightly more moist, err on the side of 40 minutes; if you want it to be a bit dryer, let it bake for about 50 minutes.

Let cool slightly before serving. This would go great with anything green - I served it with grilled asparagus, but a green salad, brussel sprouts, etc. would be wonderful, too.

You-Won't-Believe-It's-Gluten-Free Focaccia

Look at those beautiful air pockets.  Just look at them.

It's like real bread.  It tastes like real bread, it got beautiful and brown like real bread, and best of all - it's springy like real bread.  You know how most commercial gluten-free breads have the consistency of chalk, or a rock?  Not this one.  You can try to push this one down, but it will spring right back up, almost defiantly - just like gluten-ful bread.

I added some herbs to this to make it more savory, but leave them out for a more versatile bread.  You can easily slice this in half and make a sandwich out of it, or toast it and drizzle honey over it.  You could even make it into French toast, if you so desired.  Spread cream cheese and jam onto a toasted piece, or just eat it plain.

But whatever you do, make it.  You won't regret it, I promise.  It is so easy to throw together, and half the pan was gone in a matter of 15 minutes in my house.  

This is definitely best served the same day.  It was a little drier the second day, but zapping it in the microwave for about 10 seconds made it just as soft and springy as it had been the day before.  Store in an airtight container in the fridge for best results, or if you're saving it for longer than one day, put it in the freezer and defrost before serving.

Gluten-free Focaccia (Adapted from "1,000 Gluten-free Recipes" by Carol Fenster)

1 1/2 tsp. active dry yeast
2 tsp. sugar
1/2 cup warm water (110 F)
White rice flour for dusting the pan
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
1 1/2 tsp. xanthan gum
1/2 tsp. salt
2 large eggs, best at room temperature
2 tbsp. extra-virgin olive oil
1 tsp. cider vinegar

For herbed focaccia, add:
1 tsp. dried thyme
1/2 tsp. onion powder

In a small bowl, dissolve the yeast and sugar in the warm water.  Put it in a warm place to let rise and foam.

Grease an 8x8 nonstick pan and dust the bottom and sides lightly with white rice flour.

Combine all of the dry ingredients in a mixing bowl and add the eggs, vinegar, oil, and yeast-water mixture.  Beat the dough by hand or with a mixer on low until it is thoroughly blended.  If using a blender, increase the mixer speed to medium and continue beating for 30 seconds or until dough starts to get a bit thicker.  The dough will be very wet and will look more like muffin batter (you won't be able to knead it).

Transfer the dough to the pan.  Spread it to the edges of the pan with a wet spatula or spoon and make sure that it is evenly spread.  Let the dough rise in a warm place for at least 30 minutes, or until it has doubled in height.  If you are making herbed focaccia, spray dough with cooking spray and sprinkle the dough with thyme, italian seasoning, and salt.

Preheat oven to 400 F.  When the dough has risen, place in the preheated oven and bake for 18 - 20 minutes.  It's done when you can push down on it and it springs back.  Remove from oven and cool the focaccia in the pan for 10 minutes on a wire rack.  Remove it from pan and cool another 10 minutes more on the wire rack.  Slice with a serrated knife.

Store in the fridge for up to one day and reheat when you are ready to serve it.  Otherwise, keep it in the freezer, already sliced, and defrost as needed.  Holds together beautifully for sandwiches or grilled cheese.