After the amazing black pepper tofu I made from Plenty, I knew I needed to try more from the book. My second choice was easy – a caramelized garlic tart.

A savory tart isn’t something I make very often, but this one really appealed to me – creamy, caramelized and browned garlic, herbs and two kinds of goat cheese. My only mistake was making it on the night before Larry ran a half-marathon. Garlicy, buttery, cheesy tart is decidedly not the best pre-race dinner.

At any rate, the tart is so aromatic and I love the garlic like this. It’s not that hard to make, especially since it calls for frozen puff pastry (hint: Trader Joe’s carries a great all-butter frozen puff pastry).

I think this would make a really nice brunch dish. It can be made ahead since it reheats beautifully in the oven. If you’re interested in the recipe, it can be found at Tattered Cookbook, along with a thorough review of the book.

• Caramelized Garlic Tart (Plenty, p. 38)
• Caesar Salad with Focaccia Croutons (The Conscious Cook, p. 57)