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Chef Challenge: Flo Gerardin

Thursday 3rd December 2015

Flo’s Cherry and Blue Cheese Tart

03.12.2015

It’s no secret that Florent Gerardin is one of my favourite chefs in Melbourne.

His irreverently French approach to cooking, with classical Michelin star training makes him a force to be reckoned with.

It also means he’s an excellent resource for glorious produce-driven recipes that are packed full of flavour, simple to recreate and have massive je ne sais quoi appeal.

This cherry and blue cheese tart is a real show-stopper and will make a welcome addition to any christmas lunch table.

You can also easily turn it into a canapé by shaping the puff into vol-au-vants (how to video) or buying pre-made shells if you’re strapped for time.

Note: the blue cheese is optional and can be replaced by goat’s cheese too. The tart can very easily become a sweet offering by replacing the cheese with dollops of creme fraiche or dark chocolate.

You can taste Flo’s food at his new restaurant, Otê, opening soon at 137 Flinders Lane.

Cherry and Blue Cheese Tart

Ingredients:

1 packet of Carême puff pastry
500g fresh good quality cherries
100gm unsalted pistachio
50gm caster sugar
50gm sour cream
100gm blue cheese (Roquefort, or any strong tasting blue)

Method:

  1. Preheat the oven @200c
  2. Pit the cherries from the side so as to keep the stalk standing up for presentation
  3. Blend pistachio, sugar and sour cream together in a food processor/Thermomix to create a marzipan-like texture
  4. 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)
  5. Place the puff in the oven and bake to golden brown (about 15 mins)
  6. Place another tray on top and finish it @150c until evenly dry (another 10-15 mins)
  7. Spread the pistachio paste on the puff and lay the cherries nicely on top, sprinkle some sugar over.
  8. Bake further @180c till caramelised nicely (5-10 mins)
  9. When the pastry comes out of the oven, crumble the blue cheese randomly on top.
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