This is another recipe taken from/based on the book Plenty. I cannot stress enough how awesome this book is. The food is absolutely beautiful, and it’s tasty as hell. The only issues in using this cookbook are
- Ingredients can get a LITTLE pricey (though it totally depends on what you’re making).
- This book is not comprised of 30 minute meals–you need time.
This particular recipe was a series of learning experiences on my part. Here are some cool little facts (as sharing is caring, and knowing is growing):
- From previous experience with the cookbook, I know that whatever pie pans this chef uses are significantly larger than anything I can get my hands on (he uses 11 inches consistently, whereas I use 9 inches). So, I was prepared to “cook until it looks right” and not use the amounts of ingredients he specified.
- When my father went to the grocery store for me and brought home “puff pastry dough”, I had no clue how fancy it could be. Granted, he was shopping at Fresh Market, but still. He bought me a package of this–which as you will note is a pastry dough that has won multiple food awards. But, beyond that, here are some fun facts about the product:
- Bad news: the package he bought, which contained 14 ounces of dough (the recipe called for 13 ounces for an 11 inch pan), had a whopping 130 GRAMS OF FAT. I didn’t even know that was possible.
- Interesting news: the same package also contained 20 grams of protein.
- Good news: I successfully managed to use only half of the package, sparing my family and our arteries ever so slightly.
- Pie beads. Now, I’ve been hiding out at my parents’ place this summer, and my parents are not bakers. Never have been. Never will be. So I frequently have to bring a lot of baking tools, pans, etc., to the house if I ever want to bake while home. But even I do not own pie beads. Now I’ve discussed how I regrettably usually do not make my own crusts, so that kinda is justified. For this recipe though, you really need them. I suppose I could have MacGyver-ed this situation and maybe religiously offended some relatives by using an old rosary, but I didn’t. And you really need pie beads. Cannot emphasize that enough.
Last notes before the actual recipe:
- This reheats really well.
- This should really only be used as a side-dish. It’s a little too rich for a main.
- The changes I made to the original recipe (beyond just scaling back): I used sour cream instead of creme fraiche, and whole milk instead of heavy whipping cream.
- Approx 7 ounces puff pastry dough
- Flour, for dusting
- 2.5 large heads of garlic
- Olive oil
- Balsamic vinegar
- 1 cup water
- Fresh rosemary
- Fresh thyme
- 4.5-6 ounces drunken goat cheese
- 4.5-6 ounces chevre
- 2 eggs
- 4 tablespoons sour cream
- 4 tablespoons whole milk
- Salt and pepper
- On a floured surface, roll out your puff pastry dough. Gently line it across a 9 inch pie pan.
- After cutting the edges as necessary, put your PIE BEADS at the bottom of the pan. Bake the crust for approximately 15-20 minutes in a 350*F oven.
- Prepare the filling. Peel the cloves from the garlic heads. Place them in a pot of water and blanch them for a few minutes.
- Drain the garlic, dry the blanching pot, and place the cloves back in the pot. Add some olive oil (just to coat), and start cooking the heads on high heat:
- After a few minutes, add one cup water and some balsamic vinegar. Simmer for about 10 minutes.
- Add a few pinches of sugar, a pinch of salt, and some chopped (fresh) thyme and rosemary to the mix. Continue to reduce.
- When the garlic is fully coated in a brown-like syrup, remove from the heat.
- Crumble your cheese and place in the bottom of your pie pan. Top with the garlic and syrup.
- In a separate bowl, whisk together the two eggs, whole milk, and sour cream. Season with salt and pepper.
- Pour the egg mixture into the pie pan, filling in any crevices left by the cheese and garlic. Make sure most garlic cloves are still exposed.
- Bake in a 325*F oven for approximately 40 minutes, or until golden brown on top. For garnish, use some fresh thyme.