Savoury Picnic Tartlets

Serves: 6

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

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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