Caramelized Garlic Tart and Cheesy Mushroom Dip

photo 4 (24)

Let’s get the Jewish business out of the way right off the bat; happy Shavuot everyone! For those of you readers not part of The Tribe and are not really sure what I’m talking about, what you need to know is that the corresponding food for this holiday (there is always a corresponding food) is traditionally dairy. As a result this week on Kosher By Default we will celebrate this week with an all-dairy meal, featuring cheese.


Only Tina Fey understands how much I love cheese, and how little I understand social convention

This week however, was a tough one. I figured I would make something awesome and fancy. Unfortunately, the beautiful pictures on the blogs that inspired me to try these recipes were far from the reality of what I ended up making. I felt a bit like this;

how I feel with beautiful blog pictures


Now they both tasted fine, but they just weren’t as pretty as I’d hoped they would be.

However, I did learn a very important lesson this week, and that lesson is that these two recipes should not be made at the same time. There was waaaay too much to do, too much running back in forth in a totally hectic way for this to be reasonable. Did I manage? Yes. Will I try these recipes again? Definitely. Together? Hellllls no. It was so chaotic, I didn’t even have time to stop and take pictures. I literally have no pictures to show you, so my notes will have to show up in the recipes themselves.



500g puff pastry
4 large heads of garlic, peeled
1 tbsp olive oil
1 tsp balsamic vinegar
1 cup water
2 tsp fresh rosemary (dried works but use 1/3 of the amount, this is true for all herbs…)
1/2 tsp dried thyme (…the reverse is true as well)
4 oz Camembert, in small pieces
4 oz Gouda, crumbled
2 eggs
6 tbsp heavy cream
6 tbsp crème fraîche (you can find it near the sour cream)


1. Preheat the oven to 350 degrees.
2. Roll out the puff pastry and line a tart pan with it. Stab the base of the dough with the fork a few times (yes this is fun, but don’t get distracted and carried away with your pastry stabbing), and refrigerate for 10 minutes.
3. Fill the tart pan with dried beans (or some other oven-safe weighting device) before placing the pan into the oven for 20 minutes. You do this because it keeps the puff pastry from puffing up in the middle so you have enough space to fill the tart with all the other delicious things you’re about to make.
4. Remove the beans (this can be quite a meticulous process if you chose to use small beans…as I did) and then cook for an additional 10 minutes until golden. Once done, set aside to cool and lower oven temperature to 325 degrees.
5. For the caramelised garlic – put the garlic cloves in a small saucepan and add just enough water to cover it entirely. Let it simmer for 3-4 minutes, then drain completely.
6. Heat the pan again, add the olive oil and fry the garlic cloves in it on a high heat for a couple of minutes.
7. Add the balsamic vinegar and the water and bring it to a boil. Turn down the heat, and let it simmer for another 20 or so minutes or until all the liquid has evaporated and you’re left with a garlic cloves with a shiny glaze. Set aside.
8. For the custard – Whisk together the eggs, cream, crème fraîche, salt and pepper in a bowl.
9. To assemble the caramelised garlic tart – scatter both cheeses, rosemary, thyme, and garlic on the bottom of the tart. Pour the custard over the centre of the tart.
10. Bake for 25-30 minutes, turning the pan halfway through baking.

Original –



1 tbsp olive oil
1 tbsp butter
1 medium onion, sliced
1 lb. sliced mushrooms
1 clove garlic, chopped
1/4 tsp dried thyme
Salt and pepper to taste
1/4 cup white wine (…and then you drink the rest for dinner)
4 oz. cream cheese (at room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup grated mozzarella
1/4 cup grated parmesan cheese


1. Preheat your oven to 325 degrees.
2. Heat the oil and butter in a pan on medium-low to medium heat.
3. Add the onion and cook until it starts to caramelize, about 20 minutes.
4. Add the mushrooms and sauté until they start to caramelize, about 20 minutes.
5. Add the garlic and thyme and sauté until fragrant, (about a minute), and season with salt and pepper.
6. Add the wine and cook until the liquid has evaporated.
7. Puree 1/2 of the mushroom mixture in a food processor.
8. Mix all of the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmesan in a baking dish.
9. Bake until bubbling and golden brown on top, about 30-40 minutes.

Original –


Seriously stop, don’t do this.

Tart 1-3, during 3 start mushroom 2-3
Tart 4 meanwhile start mushroom 4
Tart 5-6
Mushroom 3-4
Tart 7-8
Mushroom 5-9 meanwhile tart 9-10

Told you so.