Welcome to Jacican

blog header

I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


Late last year, Stu the farmer, just down the roads in Thorpdale nominated me on Facebook as part of AusVeg's Nutrition week. The photo Stu picked, of me holding cucumbers, I'd grown in the garden, with a silly grin on my face, won a prize for the week. In return, I received a copy of Yotam Ottolenghi's Plenty, vegetable cookbook.

Why the menu changes

I'm not one for following chef much these days – too busy in the kitchen, but I do know about Yotam,s work with vegetables. This is my take on his caramelized garlic tart.

To share this recipe with you, I have used store-bought puff pastry, but I normally make a ruff puff pastry from scratch, when I bake the tart in the food studio. In my version, I use Sheep's milk cheese, but you could use goats or cows or yaks or any sort of cheese that you wish.

How much garlic do you need?

The original recipe said '3 medium heads'. Firstly, what's a head of garlic – I thought it was a clove or bulb of garlic*. I used three small hands full of garlic cloves, after I had planted it, waited 5 months, dug it up, dried it out, broke up the cloves and peeled it.

Anyway, I am, serving this tart as one of the many things to sample at my Garlic Dinner, coming up this February, if you would like to come along.

Garlic Tart

garlic tart 02


1 and ½ sheets puff pastry

3 bulbs of garlic – separated into cloves and peeled.

1 Tablespoon butter

2 Tablespoon Sherry (or good quality wine or balsamic) vinegar

200 ml water

1 Tablespoon brown sugar

100 grams sheep's milk feta cheese

100 grams Semi-hard sheep's milk cheese

1 teaspoon chopped Rosemary

1 teaspoon thyme leaves & flowers (if you have any)

2 eggs

200 ml cream

pinch of salt

White pepper


  1. Turn on oven to 180C
  2. Grease a 23-cm flan tin with extra butter. Line the bottom of the tin with baking paper.
  3. Place one sheet of puff pastry over the tin, overlapping half the edges. Slice the remaining ½ sheet of puff pastry in half long wards. Use the two stripes to seal the remaining edges of the tin. You can choose to cut off the overhang of pastry now or wait until you have finished your tart for a neater edge. This will also allow for any pastry “shrinkage” during cooking.
  4. Blind bake your pastry for 20 minutes
  5. While the pastry is baking, we will make the caramelized garlic. Place the peel garlic cloves in a saucepan covered with cold water. Bring to the boil quickly to blanch for 3 minutes. Drain and allow to dry well.
  6. Place butter in frypan and heat until just foaming. Add the garlic and fry for 2 minutes. There is no need to color the garlic now. Add the vinegar and water, bring to the boil, then reduce the heat and simmer for 10 minutes. Add sugar, rosemary, thyme, and a pinch of salt. Continue to simmer, until the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set aside to cool.
  7. By now your tart case should have cooked and cool a little. Break up the cheese and scatter the pieces evenly over the tart case. Spoon the garlic and its syrup around the cheese.
  8. In a jug, whisk together the eggs and cream, with a little white pepper. Pour gently into the tart tin, around the cheese and garlic. I like to already have my tart sitting on an oven tray – it makes the cooking and handling process easier.
  9. Place the tart in the oven for 30 to 35 minutes, or until the filling has set and the top of the tart has started to brown. Remove from oven, allow to cool a little, before removing from the tin.

If you would like to sample my version of the caramelized garlic tart, it has been making an appearance on the lunch lately, in the food studio and will form part of the up-coming garlic dinner

garlic tart 01



*After a quick search on the 'doctor G', it turns out it can be either a head or bulb of garlic. Both mean the same thing.

Add comment

Security code

Copyright @2017 Jacican.com.au  Privacy Policy | Security Policy | Shipping Policy | Terms of Use Accomodation | Sitemap