Too Many Chefs

Nine AM and my mouth is watering over a garlic and shallot tart. Good grief! But that's nothing new, since I often eat dinner for breakfast and breakfast foods at night...

Monica, would it help you to not feel weird if I revealed that I ate the one leftover piece for breakfast the next day?

this was absolutely delicious, something I will definitely trying again at home. Thanks for posting the recipe!

Thanks Paul! I know you really liked the look of that last bite with the one shallot that was very "concentric".

My first thoughts when seeing the photo and reading the first paragraph:
Whoa that looks good, but I think that I would slice the shallots and garlic.
I continued to read through to the end, and you are adamant about not cutting. What do you think would be altered in taste by slicing?

By not slicing you get a couple of things - first, the warm squish of the shallot or garlic clove in your mouth which is difficult to describe pleasantly, but which is really quite nice. Second, you get a wonderful look to the tart. the shallots in particular look fantastic glazed.

I thought about slicing them myself, but decided against it. I'm glad I didn't do it.

Now see, I thought that the point of not slicing of them was to have big garlic bombs on the tart. It could be that I was influenced by the private knowledge of who was on your guest list...one of whom was, I think, fed garlic in his baby bottle and has never looked back since.

In fact, Barrett, could those who hated and those who loved be divided into two groups, Garlic Obssessives and Normal People? (Note that I put myself firmly in the former category!)

The garlic "bombs" were nice, but not bombs so much as mellow flavor bites. The heat takes the edge off. It's not like biting into a raw clove of garlic dipped in salt before you take a shot of icy vodka.

Actually, I liked the garlic a lot, but the shallots rocked my world. They were the really flavorful participants in the tart.