Obviously I have a thing for cherries lately.
And beer. But that’s not really a new thing, is it? I just haven’t been able to help myself. I keep seeing these big, beautiful bags of cherries everywhere I go! It’s a compulsion or some sort of affliction. Or is it an addiction? I just start grabbing bags of cherries and throw them in my cart like some kind of crazed mad woman.
Do not get in my way lady in the hoveround! I will take you out! Step away from my cherries!
Chris looks at me with the concern of a man standing next to his dangerous wife and is all “what are you going to do with so many cherries?” He also looks like he is contemplating diving under the produce shelves.
And pah-leeze do NOT get me started on my booze in food addictions lately. Seriously, I really really sincerely do have these uncontrollable compulsions to do weird stuff in my kitchen. I grab some food then go down the beer aisle. What? Like that’s unusual? It’s actually a bit more of a regular affair lately because we haven’t had time to brew. Sigh…
Don’t get me wrong. I don’t mean to be hatin’ on store bought beer – so long as it’s legit craft beer made with love. I just love brewing and there is something so exciting and satisfying about tossing a good home brew into whatever dish you happen to be making. It just makes it that much more special.
So this tart came to me in a vision while strolling down the beer aisle with a crazy lady amount of cherries in my cart and a momentary distraction when I had to slap Chris’s hand because he was EATING THE CHERRIES STRAIGHT FROM THE CART. Sorry – I got a tad worked up there.
Anyhoo, I thought about chocolate and cherries, chocolate covered cherries, chocolate stout…it kind of went like that. I also remembered that I also had a crazy lady amount of puff pastry dough in my freezer. What? You don’t? Hey man, don’t judge. You never know when you might need to make a tart.
So this is kind of a knock-off of my Roasted Beet and Pear Tart with Honey Whipped Feta, Clementine Vinaigrette, and Pistachios.
Yeah. Because I’m ridiculous.
- 1 12 oz. bottle of chocolate stout craft beer (I used Samuel Smith Organic)
- 2 lbs. (approximately) cherries, washed and pitted, stems removed
- 1 puff pastry sheet
- 6 oz goat cheese
- 1 Tbs. honey
- 1 Tbs. vanilla bean paste
- handful fresh basil
- Combine chocolate stout and cherries in a large Dutch oven or pot, bring to a boil, reduce heat to medium low and cook until liquid is reduced and thick and cherries are soft, set aside to cool or refrigerate overnight
- Preheat oven to 400
- Lay puff pastry on a parchment paper lined baking sheet
- Cut a 1/2 inch edge around the pastry without cutting all the way through
- Using a fork poke holes all around the inside of the edge you just made - the edge will puff up and the inside will not
- Spread reduced cherry/beer mixture over the inside square of the puff pastry
- Bake 20 - 25 minutes until pastry is golden and puffed around the edges
- Remove from oven and let cool
- While tart is baking make the goat cheese by combining goat cheese, honey and vanilla in the bowl of a stand mixer fitted with the whisk attachment
- Whip until combined and fluffy, a couple of minutes
- Transfer the goat cheese mixture to a zip top bag, cut a small piece of the corner (or use a pastry bag) and pipe onto the chocolate stout cherry tart
- Garnish with basil leaves