FOOD + DRINK
PEP UP YOUR SUNSHINE SPREAD CONT .
Savoury Picnic Tartlets
Recipe by : Bonne Maman www . bonnemaman . co . uk
Ingredients :
• 3 large Spanish onions , thinly sliced
• 3 large 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 egg , beaten
• 3 tbsp mascarpone cheese
• 25g Roquefort or any soft , blue-veined cheese
• 6 thick slices goat ’ s cheese
• Freshly ground black pepper
Method :
1 . Preheat the oven to 220 ° C ( fan oven 200 ° C ), gas mark 7 .
2 . 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 .
3 . 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 .
4 . 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 .
5 . 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 goat ’ s 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 and bake for a further 8-10 mins or until the cheese is pale golden and beginning to melt .
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