A glut of cherries from the garden has made me explore different ways to use them. Cherries marinated (pickled?) in balsamic vinegar infused with fresh basil take on a spicy, slightly aniseed flavour which a lovely contrast with the melted brie. This tart should be eaten straight from the oven whilst the cheese is meltingly soft.
Ingredients (serves 2)
150g pitted cherries (approximately 30 cherries)
2 tbsp balsamic vinegar
A few large sprigs of basil
Ready rolled puff pastry
120g brie, cut into chunks
Basil leaves
Beaten egg, to glaze
Method
The cherries marinating:
Ingredients (serves 2)
150g pitted cherries (approximately 30 cherries)
2 tbsp balsamic vinegar
A few large sprigs of basil
Ready rolled puff pastry
120g brie, cut into chunks
Basil leaves
Beaten egg, to glaze
Method
- Place the cherries in a container with the balsamic vinegar. Add the basil, tucking it around the cherries. Leave to marinate for at least an hour.
- Heat the oven to 180 C.
- Cut pastry into two rectangles, approximately 4 x 9 inches. Score a half inch margin around the edge of each piece.
- Place the pastry on a baking sheet. Brush the margins with the egg wash and bake for 20 minutes.
- Drain the cherries and pat dry on kitchen paper.
- Arrange chunks of brie and cherries over the base of the tart, tucking in basil leaves as you go.
- Bake for a further 10 minutes or until the cheese has melted.
The cherries marinating:
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