Garlic Confit Mousse with Elephant Garlic and Tomato Tart


C St. Bistro

Jacksonville |
Chef Paul Backing

Garlic Confit Mousse with
Elephant Garlic and Tomato Tart
Makes: 6 individual tarts | Cook time: 2 hours

For Confit and Mousse:
½ pound peeled garlic
Duck fat, olive oil, or other oil to cover
1 tablespoon gelatin
¼ cup water
3 cups heavy cream
⅛ cup water Salt and pepper, to taste
2 teaspoons chopped thyme

Preheat oven to 350°F. In a pie tin or similar, add peeled garlic and enough duck fat or oil to completely cover the cloves. Roast until caramelized, about 1 to 1½ hours. Remove garlic from oil and cool. Bloom gelatin in ¼ cup cold water for 5 minutes. Whip heavy cream until stiff peaks form. Heat ⅛ cup water and stir into gelatin until gelatin dissolves. Add to heavy cream. In blender or food processor, purée roasted garlic then fold into heavy cream. Season with salt and pepper to taste. Add chopped thyme. Put in refrigerator to set.


For Garlic Tart:
1 sheet puff pastry, defrosted
1 pound elephant garlic
1 pound vine-ripened tomatoes
1 ounce basil leaves
Parmigiano-Reggiano cheese, grated
Salt and pepper, to taste

Butter and flour 6 mini pie or tart tins. Roll out puff pastry on a lightly floured surface. Cut out rounds that are ½ inch wider in circumference than the tart tins. Place puff pastry in tart tin and push into sides. Using a mandolin, slice elephant garlic into razor thin slices. Slice tomatoes ¼ inch thick. Layer tomatoes and garlic inside tart tins seasoning lightly on every tomato layer with basil leaves, cheese, salt and pepper. Bake at 350°F on cookie sheet until puff pastry is golden brown and cooked through, approximately 30-35 minutes. Serve immediately, topped with a scoop of the garlic mousse.

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