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13 oz/375g all-butter puff pastry
3 medium heads of garlic, cloves
separated and peeled
1 tbsp olive oil
1 tsp balsamic vinegar
1 cup/220ml water
¾ tbsp fine/caster sugar
1 tsp chopped rosemary
1 tsp chopped thyme, plus a few whole
sprigs to finish
4 ¼ oz/120g soft, creamy goat’s cheese
4 ¼ oz/120g hard, mature goat’s cheese
2 free-range eggs
½ cup/100ml heavy/double cream
½ cup/100ml crème fraîche
salt and black pepper
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1st Keep
 stewart_townley
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