Goats Cheese, Serrano Ham & Balsamic Picota Cherry Tart

Such a heavenly combo of flavours, the sweetness of the cherries works so well with the cheese and ham. For a light bite or canapé, try topping toasted ciabatta slices with goats cheese, Serrano, rocket and balsamic Picota cherries for a spin on Brushetta!

*Recipe created by Anna Stanford

Serves: 2-4

Preparation time: — minutes

Cooking time: — minutes

  • 300g Picota Cherries
  • 1 1/2 tbsp Balsamic Vinegar
  • 320g Ready Rolled Puff Pastry
  • 100g Goats Cheese
  • 50g rocket leaves
  • 90g Serrano Ham
  • 2 tbsp flaked almonds toasted
  • Fresh Basil to finish (optional)
  1. Half the cherries and remove the stones. Put half of the cherries into a saucepan with the  balsamic vinegar and set the other half aside.
  2. Simmer the cherries in the pan with the balsamic for 8 minutes adding 1 tbsp of water if needed. You want some juices to drizzle over  the tart at the end.
  3. Lay the pastry on baking parchment on a baking tray. Heat the oven to 220 (200 fan). Score a  border 2cm from the edge of the pastry and bake for 5 minutes.
  4. Dot the goats cheese within the middle section of the tart and add the remaining halved  cherries.
  5. Bake for 10 minutes and then top the tart with the Serrano ham, rocket leaves, toasted  almonds, basil and finally the balsamic cherries and the juices from the pan