Balsamic-Glazed Garlic, Spinach, and Cheddar Tart (Gluten Free)
Balsamic-Glazed Garlic, Spinach, and Cheddar Tart (Gluten Free) is a slam dunk. While all of the ingredients are important, it’s the Balsamic-Glazed Garlic that you will be dreaming about. I’m going to level with you…peeling all of these garlic cloves was a pain BUT I discovered that many markets sell peeled garlic cloves. YES🙏🏻 to small conveniences. Less time prepping and more time enjoying!
Jump to RecipeIngredients for the Balsamic-Glazed Garlic
Organize the ingredients for the Balsamic-Glazed Garlic – balsamic vinegar, maple syrup, finely chopped thyme and rosemary, and peeled garlic cloves from three heads of garlic. To simplify, buy peeled garlic cloves. Many markets sell them.
Balsamic-Glazed Garlic Cloves
Making the Balsamic-Glazed Garlic can be done a day in advance and refrigerated until ready to use.
Place garlic cloves in a small or medium saucepan with boiling salted water and cook until cloves begin to soften, about 3 minutes; drain. Wipe saucepan dry and heat oil in pan over medium heat. Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 3-5 minutes. Add vinegar and 1 cup water and bring to a boil. Reduce heat to medium and simmer until garlic is tender, 12-15 minutes. Add maple syrup, rosemary, and thyme, and season with salt and pepper. Cook, stirring occasionally, until liquid is syrupy and coats garlic, could take anywhere from 5-15 minutes depending on your stove.
Ingredients for Tart
Organize the ingredients for the tart – gluten free pie crust, cheddar cheese, baby spinach, eggs, creme fraîche, and heavy whipping cream.
Making the Custard
Whisk crème fraîche, cream, and eggs in a medium bowl; season with salt and pepper.
Tart Assembly
Use a fork to poke some holes in the bottom of the thawed pie crust. Then begin tart assembly. First, scatter cheese over crust and then top with spinach. Next, pour custard over spinach. Lastly, add the garlic cloves and any extra syrup that remains. Bake at 350 degrees until custard is set and tart and crust are golden brown in spots, 45 minutes. Let cool for 15 minutes.
Balsamic-Glazed Garlic, Spinach, and Cheddar Tart (Gluten Free)
Serve your Basalmic-Glazed Garlic, Spinach, and Cheddar Gluten Free Tart with a light salad and enjoy your wonderful meal!
Balsamic-Glazed Garlic, Spinach, and Cheddar Tart (Gluten Free)
Ingredients
- 1 9" frozen, pre-made gluten free pie crust I prefer the gf pie crusts from Whole Foods. Follow package instructions for thawing. Once thawed take a fork to the bottom of the crust and poke some holes.
Balsamic-Glazed Garlic
- 3 heads of garlic cloves peeled, approx. 30-35 medium-sized cloves, if cloves are large, cut in half lengthwise OR to simplify, buy store bought, peeled garlic cloves at your market
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
Tart Base
- 8 ounces sharp white cheddar cheese grated (about 2 cups), grate by hand or buy packaged shredded cheddar
- 2 cups baby spinach or two large handfuls
- 4 large eggs
- ¾ cup crème fraîche approx one 7.5 ounce container
- ¾ cup heavy whipping cream
- Kosher salt and freshly ground black pepper to season
Instructions
- Preheat oven to 350 degrees.
Balsamic-Glazed Garlic
- Making the Balsamic-Glazed Garlic can be done a day in advance and refrigerated until ready to use.
- Place garlic cloves in a small or medium saucepan with boiling salted water and cook until cloves begin to soften, about 3 minutes; drain.
- Wipe saucepan dry and heat oil in pan over medium heat. Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 5 minutes.
- Add vinegar and 1 cup water and bring to a boil. Reduce heat to medium and simmer until garlic is tender, approx 15 minutes.
- Add maple syrup, rosemary, and thyme, and season with salt and pepper. Cook, stirring occasionally, until liquid is syrupy and coats garlic, could take anywhere from 10-15 minutes depending on your stove. Mine took 13 minutes.
Making the Custard
- Whisk crème fraîche, cream, and eggs in a large bowl; season with salt and pepper.
Assembly
- To assemble the tart, scatter cheese over crust and then top with spinach. Pour custard over spinach (you may only use 85-90% of the custard). Top with garlic and any leftover syrup. Use a fork or spoon, if necessary, to move filling ingredients within the crust.
- Place tart on a foil-lined baking sheet to catch custard drippings while baking. Bake until custard is set and golden brown in spots, 45 minutes. Let cool for 15 minutes.
- Serve with a light salad and enjoy your wonderful meal!
Notes
Recipe is from Bon Appétit magazine and modified by me for gluten free eating.
If you like this recipe, you may also like these other GFchow recipes. Gluten Free Eggplant Gratin, Gluten Free Onion Tart, and Cheesy Crunchy Squash Gratin.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Sounds delicious
It is! And with a homemade pie crust (which I’m sure you will make), it’ll be even more delicious!
As a non-garlic lover I wasn’t expecting to love this recipe as much as I did. It was absolutely delicious and the highlight was the sweet garlic. Dreaming of eating this again!!! It’s a crowd pleaser!
☺️