Celebrate cherry season with Savoury Cherry Puff Pastry Tarts.
These tarts are a delightful blend of sweet local cherries, creamy brie, earthy thyme, and the subtle spice of hot honey. The golden, flaky puff pastry and pine nuts add the perfect crunch to complement the luscious filling.
They make an excellent appetizer for any occasion or served with a simple salad for brunch or lunch.
With minimal effort, you can create these impressive tarts in just over an hour!
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Ingredients
- Cherries
- Thyme
- Salt and pepper
- Brie
- Puff pastry
- Pine nuts
- Milk (or egg)
- Hot honey or regular honey
See recipe card for quantities.
Instructions
Prepare the Cherries
In a small bowl, add the pitted and halved cherries, thyme, and a sprinkle of salt & pepper. Stir to combine and set aside.
Crust
On a lightly floured surface, roll out the puff pastry into a 16” square. Then using a pizza cutter or knife, divide the pastry into four 8” x 8” squares.
Line the base of the skillet with a cut out circle of parchment paper.
Drape the puff pastry square over top of the skillet. Prick the base with a fork, to prevent it from rising.
Filling
Place four brie slices into each base, then top with ½ cup of cherry mixture, sprinkle ½ tablespoon of pine nuts on each skillet.
Gently fold over the corners of the pastry towards the center, leaving a rustic X in the middle. Brush the puff pastry with milk (or with an egg wash).
Place skillets into the freezer for 20 minutes. This is a crucial step for success. Puff pastry needs to be chilled, when going into the hot oven in order for it to rise properly. Chilling the pastry ensures the buttery layers remain separate and flaky.
While the tarts in the freezer, preheat the oven to 400°F.
Bake
Place the skillets on a large sheet pan (so the pastry does not touch) and bake until golden and bubbling, 40 to 45 minutes.
Serve
Drizzle with hot honey and garnish with fresh thyme for aroma and visual appeal, optional.
Serve whole tarts in the skillet or remove from the skillet and cut into halves or quarters.
Watch how these tarts were made here.
Puff Pastry Tip
Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, then continue assembling.
Equipment
Four 3.5″ mini cast iron (seasoned) skillets or four ceramic ramekins.
These Savoury Cherry Puff Pastry Tarts were cooked in the Hestan Duel fuel oven. Proud Hestan Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this recipe for Savoury Cherry Puff Pastry Tarts please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
Savoury Cherry Puff Pastry Tarts
Equipment
- 4 3.5" mini cast Iron (seasoned) skillets or 4 ceramic ramekins
Ingredients
- 2 cups cherries pitted, cut in half (saving a few for garnishes is optional)
- 1 tablespoon thyme chopped
- Salt and pepper
- 250 g wheel of Brie cut into 16 wedges
- 400 g puff pastry thawed as per package
- 2 tablespoons pine nuts divided
- ¼ cup milk or 1 egg
- Hot honey or regular honey
Instructions
- Prepare the Cherries: In a small bowl, add the cherries, thyme, and a sprinkle of salt & pepper. Stir to combine and set aside.
- Crust: On a lightly floured surface, roll out the puff pastry into a 16” square. Then using a pizza cutter or knife, divide the pastry into four 8” x 8” squares.
- Line the base of the skillet with a cut out circle of parchment paper.
- Drape the puff pastry square over top of the skillet. Prick the base with a fork, to prevent it from rising.
- Filling: Place four brie slices into each base, then top with ½ cup of cherry mixture, sprinkle ½ tablespoon of pine nuts on each skillet.
- Gently fold over the corners of the pastry towards the center, leaving a rustic X in the middle. Brush the puff pastry with milk (or with an egg wash).
- Place skillets into the freezer for 20 minutes. This is a crucial step for success. Puff pastry needs to be chilled, when going into the hot oven in order for it to rise properly. Chilling the pastry ensures the buttery layers remain separate and flaky.
- While the tarts are in the freezer, preheat the oven to 400°F.
- Bake: Place the skillets on a large sheet pan (so the pastry does not touch) and bake until golden and bubbling, 40 to 45 minutes.
- Serve: Drizzle with hot honey and garnish with fresh thyme for aroma and visual appeal, optional.
- Serve whole tarts in the skillet or remove from the skillet and cut into halves or quarters.
- Rate this Recipe: Please take a moment to rate this recipe below. We would greatly appreciate it!
Video
Notes
- Select a glass bottle with a narrow neck, such as a wine or water bottle.
- Remove the cherry stem and hold the cherry over the bottle opening with one hand. Using the wider end of the chopstick, gently press through the cherry. The pit will fall through into the bottle, and you will have a perfectly pitted cherry.
- Repeat the process until you are completed.
what a great combination of flavours!
Thanks Shanley!
We really enjoyed this combination as well!
Have a fantastic day,
Elaine & James
So enjoyed the blend of cherries and brie
Hi Chris,
We’re thrilled to hear you loved the combination of cherries and brie! It’s one of our favorite flavour pairings too.
Thanks for trying our recipe, have a great weekend!
Elaine & James