This cheery savory cherry cheese tart is scrump-deli-ISH!
So, what makes them cheery?
Well, for starters, they will make you happy and full of cheer when you eat one of them. And when you take a bite, you will want to jump up and do an impromptu cheer. At least that’s what I want to do. Now, as for Christopher, he is ready to bring out the pom-poms when I make this dish delish! 😉
This tart is a subtle blend of delicious ingredients: puff pastry, sautéd purple onions, cherries and a blend of three soft cheeses. Oh my, such yummy goodness for the taste buds to savor. Moreover, I didn’t even mention the honey that I drizzled over it. Ooo-la-la!
On to the Cherry Cheese Tart recipe
First things first. I take the puff pastry out of the freezer. This recipe makes 4 yummy tarts so I use just one sheet. I set it on the counter because it has to defrost for 40 minutes.
Next, I grab my red onion, cut it in half and chop it up. I place my sauté pan on the stove and turn the heat to medium. Then I add 2 tablespoons of oil to the pan and once the oil is heated, I throw the onions in.
I sauté the onions for approximately 10 minutes.
Meanwhile, I take out the cherries. My first choice would be to buy them fresh, but since I can’t get them this time of year, I use frozen. Frozen fruit certainly come in handy. At the same time, this particular brand of cherries doesn’t artificially sweeten them, so they are mildly sweet and perfect for this tart. I put them in a colander and let them defrost.
So, back to the puff pastry. After it’s been sitting for approximately 20 minutes, I unfold it so it defrosts faster.
I then place the sheet on a jelly roll pan lined with parchment paper.
Once it’s totally defrosted (no longer cold), I cut it in 4 pieces.
In the meantime, it’s time to preheat the oven to 400 degrees Fahrenheit.
These cute little squares are ready to be topped with the onions. Yahoo! Buuuut, before I put the onions on, I poke the puff pastry with a fork.
Many times.
In fact, it was fun.
(Should I be worried?)
I spoon the onions onto the pastry.
Next, I get the defrosted cherries and grab the slab ‘o cheese.
I put the cherries on top of the onions.
Then, I cut the rind off the cheese and slice the cheese into chunks. I don’t use the whole slice of cheese pictured above, though. That would be overkill in the cheese department, especially for 4 tarts.
On to the cherries the cheese chunks go! Notice, I’m careful to leave a little border around the puff pastry squares.
I then place the pan in the oven and bake for 20 minutes.
Then I take the tarts out of the oven and revel in their golden-browness!! This is when I take my honey bottle and dribble honey across the tarts!
Oh my, so delish!
Finally, All that is left is to plate and eat these gloriously, sweetly savory tarts all UP!
So flakey and delicious! That’s for sure.
I hope you enjoyed this recipe. Please feel free to Pin and photo to Pinterest or Yum the recipe to Yummly because it means a lot to me!
And leave me a comment, if you are so inclined!
And as always, may all your dishes be delish!
- 1 sheet puff pastry
- 1/2 red onion chopped
- 2 tablespoons oil
- 10 ounces frozen cherries or fresh when in season
- 4 slices soft cheese
- 1 tablespoon honey
- Take puff pastry out of freezer, defrost for 40 minutes, unfolding it at 20 minutes
- Chop red onion into slices
- Heat sauté pan and add oil
- Add onion and sauté for 10 minutes
- Defrost cherries, or de-pit fresh ones, use as many or as few as you like. (I had leftovers from my package)
- Cut rind off cheese and cut cheese into chunks
- Preheat oven to 400 degrees F
- Line a jelly roll pan with parchment paper
- Place puff pastry on pan, cut into 4 pieces
- Stab pastry sheet numerous times with a fork
- Place sautéd onions on puff pastry
- Place cherries on top of onions
- Place chunks of cheese on top of cherries
- Place pan in oven
- Bake for 20 minutes
- Remove from oven and dribble honey on tart squares
- Plate
- Grab a fork
- Cut into flakey tart
- Eat
- Smile
- Enjoy
Wow! This looks scrumptious. I can’t wait to make it!