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Savoury Picnic Tartlets

Serves: 6

Cost Cutting Eco Friendly

Savoury Picnic Tartlets Recipe: Veggie

Ingredients:

3 large Spanish onions, thinly sliced

3 fat garlic cloves, thinly sliced

3 tbsp olive oil

50g butter

a handful fresh rosemary sprigs

8 tbsp Bonne Maman Peach Conserve

100ml dry white wine

1 x 375g sheet of chilled, ready-rolled puff pastry

1 large free-range egg, beaten

3 tbsp mascarpone cheese

25g Roquefort or any soft, blue-veined cheese

6 thick slices goats’ cheese

freshly ground black pepper

method:

  • Preheat the oven to 220C/425F/Gas 7.
  • Tip the onions and garlic into a large sauté pan with the olive oil, butter and about 1 tbsp of rosemary leaves taken from the handful of sprigs. Cook, stirring, over a low heat until the onions are very soft and a deep, golden brown. This will take a good 15-20 mins.
  • Add the peach conserve and wine and bring to the boil. Bubble gently, stirring, until the onions are sticky and glazed with most of the liquid evaporated. Leave to cool.
  • Unroll the puff pastry sheet and stamp out 6 x 12cm (5in) rounds. Place on a baking sheet and, with a sharp knife, score an inner circle about 1cm (1/2 in) in from the edge. Brush the pastry lightly with some of the egg and bake in the preheated oven for 8 mins or until pale golden brown.
  • Spoon the caramelised onions into the centre of each tartlet case. Beat together the mascarpone, remaining egg and the blue cheese in a separate bowl. Dip the goats' cheese slices into the mixture to coat lightly, then sit them on top of the onions. Season with pepper and a few extra rosemary leaves, then bake for a further 8-10 mins or until the cheese is pale golden and beginning to melt.
Print Recipe www.bonnemaman.co.uk/
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