Recipe Brie, Cherry and Basil Tart

Morning Glory

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Maidstone, Kent, UK
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.

43089


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
  1. 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.
  2. Heat the oven to 180 C.
  3. Cut pastry into two rectangles, approximately 4 x 9 inches. Score a half inch margin around the edge of each piece.
  4. Place the pastry on a baking sheet. Brush the margins with the egg wash and bake for 20 minutes.
  5. Drain the cherries and pat dry on kitchen paper.
  6. Arrange chunks of brie and cherries over the base of the tart, tucking in basil leaves as you go.
  7. Bake for a further 10 minutes or until the cheese has melted.

The cherries marinating:
43093



43090
 
Last edited:
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.

View attachment 43089

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
  1. 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.
  2. Heat the oven to 180 C.
  3. Cut pastry into two rectangles, approximately 4 x 9 inches. Score a half inch margin around the edge of each piece.
  4. Place the pastry on a baking sheet. Brush the margins with the egg wash and bake for 20 minutes.
  5. Drain the cherries and pat dry on kitchen paper.
  6. Arrange chunks of brie and cherries over the base of the tart, tucking in basil leaves as you go.
  7. Bake for a further 10 minutes or until the cheese has melted.

The cherries marinating:
View attachment 43093


View attachment 43090

Brilliant! 👍
 
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