- Preheat the oven @200c
- Pit the cherries from the side so as to keep the stalk standing up for presentation
- Blend pistachio, sugar and sour cream together in a food processor/Thermomix to create a marzipan-like texture
- Lay the puff pastry on a baking tray and score it with a fork to avoid it rising too much (or it’ll collapse just as quickly)
- Place the puff in the oven and bake to golden brown (about 15 mins)
- Place another tray on top and finish it @150c until evenly dry (another 10-15 mins)
- Spread the pistachio paste on the puff and lay the cherries nicely on top, sprinkle some sugar over.
- Bake further @180c till caramelised nicely (5-10 mins)
- When the pastry comes out of the oven, crumble the blue cheese randomly on top.
Blue Cheese & Cherry Tart
Recipe by Flo Gerardin
You can also easily turn it into a canapé by shaping the puff into vol-au-vants or buying pre-made shells if you’re strapped for time.
Ingredients
- 1 packet of Carême puff pastry
- 500g fresh good quality cherries
- 100gm unsalted pistachios
- 50g caster sugar
- 50g sour cream
- 100g blue cheese (Roquefort, or any strong tasting blue)
