Made with a sweet and tangy cherry mixture, Curtis’s savoury tart is a special recipe for Christmas, or any special occasion.
- Serves6
- Cook time35 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 150g cherries, pitted, halved
- 2 tbs balsamic vinegar
- 2 tbs caster sugar
- 1 tsp cornflour
- Pinch of salt
- 1 extra-large Coles Australian Free Range Egg
- 1 sheet frozen puff pastry, thawed
- 100g double cream brie, sliced
- 1 cup baby rocket leaves
- 1 tsp extra virgin olive oil
- 1 tsp balsamic vinegar, extra
- 1 tbs coarsely chopped pistachios
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Method
Step 1
In a small saucepan, combine the cherries, vinegar, sugar, cornflour and salt. Bring to a boil, stirring until sugar dissolves. Reduce to a gentle simmer and cook, stirring occasionally, for 5 mins or until mixture thickens slightly. Set aside to cool completely.
Step 2
Place a rack in the centre of the oven and preheat to 205°C (185°C fan-forced). Line a large baking tray with baking paper. Whisk the egg and 1 tbs water in a small bowl until combined. Using a rolling pin, roll out the puff pastry until 0.5mm thick. Trim to a 18cm x 28cm rectangle. Transfer to the lined tray. Gently fold over the edges to make a 2cm border. Using a fork, press pastry edges to seal and prick tart base all over. Brush the border with egg mixture. Spoon cherry mixture over the tart base and bake for 20 mins.
Step 3
Arrange brie over the cherry mixture. Bake for 10 mins or until the pastry is deep golden brown and the brie softens.
Step 4
In a bowl, toss the rocket with oil and extra vinegar to coat. Sprinkle the tart with pistachios. Cut the tart into pieces and serve with rocket mixture.
Curtis Stone's balsamic cherry tart with brie and pistachios
- Serves6
- Cook time35 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 150g cherries, pitted, halved
- 2 tbs balsamic vinegar
- 2 tbs caster sugar
- 1 tsp cornflour
- Pinch of salt
- 1 extra-large Coles Australian Free Range Egg
- 1 sheet frozen puff pastry, thawed
- 100g double cream brie, sliced
- 1 cup baby rocket leaves
- 1 tsp extra virgin olive oil
- 1 tsp balsamic vinegar, extra
- 1 tbs coarsely chopped pistachios
Description
Made with a sweet and tangy cherry mixture, Curtis’s savoury tart is a special recipe for Christmas, or any special occasion.
Method
Step 1
In a small saucepan, combine the cherries, vinegar, sugar, cornflour and salt. Bring to a boil, stirring until sugar dissolves. Reduce to a gentle simmer and cook, stirring occasionally, for 5 mins or until mixture thickens slightly. Set aside to cool completely.
Step 2
Place a rack in the centre of the oven and preheat to 205°C (185°C fan-forced). Line a large baking tray with baking paper. Whisk the egg and 1 tbs water in a small bowl until combined. Using a rolling pin, roll out the puff pastry until 0.5mm thick. Trim to a 18cm x 28cm rectangle. Transfer to the lined tray. Gently fold over the edges to make a 2cm border. Using a fork, press pastry edges to seal and prick tart base all over. Brush the border with egg mixture. Spoon cherry mixture over the tart base and bake for 20 mins.
Step 3
Arrange brie over the cherry mixture. Bake for 10 mins or until the pastry is deep golden brown and the brie softens.
Step 4
In a bowl, toss the rocket with oil and extra vinegar to coat. Sprinkle the tart with pistachios. Cut the tart into pieces and serve with rocket mixture.