My niece, V, instigated Cherry Berry Day last July after being inspired by Hugh F-W's Strawberry Day. Unfortunately I wasn't able to attend the inaugural day last year but did manage to get along to this year's celebration.
There were sweet treats galore including V's Strawberry Chocolate fudge - interesting! The winning entry on the day, voted for unananimously, was a very delicious Summer Fruit Pavlova - to die for, to coin a phrase! Other contributions to the event can be found on A Pot of Tea and a Biscuit - the host for this year.
I thought I'd stretch the cherry theme a little and make a savoury tart with cherry tomatoes, all grown at Holly Grove and in various shades of yellow, orange and red. To accompany the tart I made a warm cherry tomato chutney. Both were taken cooked and cold to the Cherry Berry Day venue and warmed in the oven for 15 minutes before serving.
On the sweet side my contribution was a jar of Holly Grove Raspberry and Blackcurrant jam, a pot of very thick double cream and some homemade bite-sized scones, traditional yet surprisingly popular.
It was a lovely afternoon spent sampling fine cooking and baking and the odd glass of Elderflower Champagne courtesy of the host, S and my sister, J - sparkling!
Cherry Tomato and Four Cheese Tart with Warm Cherry Tomato Chutney
Sufficient to make 2 x 6" tarts
For the Tarts
2 x 6" savoury tart cases
(Make your own or do as I did and buy readymade)
a few stalks of broccoli, broken into small pieces
10 cherry tomatoes
(mine were quite large so I cut them in half horizontally. If yours are small then you'll need about 20)
300ml double cream
3 large eggs
1 tsp whole grain mustard
25g soft blue cheese, cubed
(I used Dolcelatte)
25g feta cheese, cubed
25g parmesan, grated
25g strong English Cheddar, grated
salt and pepper
Arrange the broccoli, cherry tomatoes and the cubes of cheese in the pastry cases. Sprinkle the pamesan and cheddar over the tarts. Whisk together the cream, eggs and mustard. Season with salt and pepper. Divide the egg mixture between the tarts and then sprinkle over a little more parmesan.
Place in a hot oven, 200C for 25-30 minutes. The tarts should be well risen and golden on top. Remove from the oven and cool. Serve warm or cold with the cherry tomato chutney and perhaps a few new potatoes.
For the Chutney
Keeps for up to 2 days and can be reheated if required
a gulg of light olive oil
a handful of cherry tomatoes (about 6-8 tomatoes), sliced
a small courgette, cut into matchsticks
a large red onion, very finely sliced
2 tbsp balsamic vinegar
2 tsp sugar
Put the olive oil in a large frying pan and heat. Add the onion and courgette and cook gently with a lid on for about 10 minutes until the onion is beginning to soften. Add the tomatoes and continue cooking gently with the lid on for another 10 minutes, until the onions and tomatoes are very soft.
Remove the lid and turn the heat up slightly. Then add the balsamic vinegar and sugar and stir. Cook for another couple of minutes and then remove from the heat. Place in a serving bowl and leave to cool until warm and then serve with the Cherry Tomato and Four Cheese Tart.
Note: This warm chutney is also good with rustic fried saugages or even BBQ burgers.