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Caramelized garlic pie with an almond flour base

Caramelized garlic pie with an almond flour base

Sweet caramelized garlic and butternut squash combine with creamy goat's cheese and the aniseed flavors of tarragon to make a delicious, uniquely flavored tart with a twist – we use ground almonds to make a nutritious and gluten-free crust.

Caramelized garlic pie

Serves 4-5


For the pastry
375g ground almonds
1 tsp sea salt
½ tsp bicarbonate of soda
½ tbsp maple syrup
30g butter, softened
2 eggs

For the filling
250g butternut squash, skin on, deseeded
3 medium bulbs garlic, cloves peeled
30g butter
1 tbsp maple syrup
1 tbsp cider vinegar
2 eggs
7 tbsp full-fat yogurt
60g mature cheddar, grated
70g goat's cheese
3 tsp chopped tarragon
Salt and black pepper


1 Preheat the oven to 180C/350F/gas mark 4 and roast the butternut squash in the oven for 40-50 minutes, cut-side up, until cooked through and tender.

2 Mix the pastry ingredients together and roll into a 3mm-thick disc between two pieces of parchment paper. Line a 24cm ceramic tart dish with the almond pastry, trimming away the excess. Line with greaseproof paper, fill with baking beans and put into the fridge for 20 minutes.

3 Bake for 10 minutes, remove the beans and bake for 10 minutes more. Set aside.

4 Meanwhile, put the garlic in a small pan with a few tbsp of water. Simmer for a few minutes until almost tender. Add the butter, increase the heat and cook until the water has evaporated and the garlic is starting to brown.

5 Add the maple syrup, cider vinegar and a pinch of sea salt and simmer for 10 minutes, until most of the liquid has evaporated and the cloves are coated in dark syrup.

6 Peel the skin from the squash, chop into 2cm pieces and arrange in the tart base. Whisk the eggs, yogurt and grated cheddar together with a pinch of salt and a few good grinds of black pepper and pour over the squash.

7 Scatter pieces of goat's cheese and caramelized garlic over the tart, drizzle over the syrup and sprinkle with the tarragon.

8 Reduce heat to 170C/325F/gas mark 3 and bake the tart for 30 minutes, until it sets and the top goes golden brown. Eat warm or at room temperature with a crisp seasonal salad.


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