Directions

1. Roll the puff pastry dough into a 12-inch circle and form the dough into a 10-inch fluted tart pan with a removable bottom. Cover the dough with foil, making sure that there are no gaps between the foil and the crust. Fill with pie weights and freeze while you preheat the oven.
2. Position a rack in the center of the oven and preheat the oven to 350°F. Once the oven is preheated, line a half sheet pan with parchment paper and place the frozen crust in the center of the pan. Bake for 20 minutes, then remove the foil and pie weights and bake for another 5 minutes. Cool slightly on a wire rack.
3. While the crust bakes, make the caramelized garlic filling. Place the garlic cloves in a medium saucepan. Cover with cold water and bring to a gentle simmer. Cook for 3 minutes, then drain the garlic through a fine-mesh sieve.
4. Wipe the saucepan dry, then heat the olive oil over medium-high heat in the saucepan. Add the garlic and fry for 2 minutes, then add the water and balsamic vinegar. Bring to a boil, then simmer gently for 10 minutes.
5. After 10 minutes, add the sugar, rosemary, thyme, and salt. Continue cooking on medium heat for 10 more minutes, until most of the liquid has evaporated and the garlic cloves are coated in a light caramel syrup. Cool slightly on a wire rack.
6. Once both the crust and garlic are cool enough to handle, assemble the tart. Crumble the Montchevre^® Goat Cheeses with your hands and sprinkle over the crust. Sprinkle with pancetta. Spoon the garlic and syrup over the cheese and meat.
7. In a small bowl, whisk together the sour cream, eggs, and pepper. Pour over the garlic, goat cheese, and meat.
8. Bake for 38 to 40 minutes, until the tart filling has set, and the top and edges of the tart are browned. Cool slightly on a wire rack, then garnish with rosemary and herbs before serving.