Savoury Picnic Tartlets
Serves: 6
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 peppermethod:
- 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.
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