Caramelised Garlic Tart

375 g puff pastry
3 heads garlic, cloves peeled
1 tbsp rice bran oil
2 tbsp SIDS RASPBERRY VINEGAR
1 tsp caster sugar
1 tsp chopped rosemary
1 tsp chopped thyme
120 g soft creamy goats cheese
120 g hard mature goats cheese
2 eggs
100 ml cream
100 ml Crème fraîche
SIDS SALT & PEPPER to taste

Prepare a shallow, loose-bottom, 28 cm fluted tart tin.
Roll out puff pastry into a circle that will line the base, sides and a little extra. Place the pastry in the tin. Put a large circle of grease-proof paper on the bottom and fill up with baking beans. Leave to rest in the fridge for 20 minutes.
Preheat oven to 180°C. Place tart case in the oven and bake blind for 20 minutes. Remove the beans and paper and bake another 5-10 minutes until pastry is golden. Set aside but leave the oven on.
While the tart case is baking, put garlic in a small saucepan and cover well with water. Bring to a simmer and blanch for 3 minutes then drain well. Dry the pan, return garlic to it then add oil and fry for 2 minutes. Add SIDS RASPBERRY VINEGAR and water then bring to the boil and simmer for 10 minutes. Add sugar, rosemary, thyme and ¼ tsp salt. Continue simmer for 10 minutes until most of the liquid has evaporated and the garlic cloves are covered in dark caramel syrup, then set aside.
To assemble the tart, break both goats cheeses into pieces and scatter in the pastry case then spoon the garlic and syrup evenly over the cheese.
In a jug, whisk together eggs, creams and 1 tsp SIDS SALT & PEPPER. Pour this custard over the tart filling to fill the gaps, ensuring you can still see the garlic and cheese above the surface.
Reduce temperature to 160°C and place tart inside then bake for 35-45 minutes until top is golden brown. Remove from oven to cool slightly then take out of the tin, trim pastry if needed, lay a few sprigs of thyme on top and serve warm.