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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.

  • 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)
  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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