Savory Peach Tartlets
Preheat the oven to 400°F.
Put the onions and garlic into a large sauté pan with the olive oil, butter and about 1 tablespoon of rosemary leaves taken from the handful of sprigs. Cook, stirring, over low heat until the onions are very soft and a deep, golden brown. This will take approximately 15–20 minutes.
Add the Bonne Maman Peach Preserves and wine and bring to a boil. Simmer, 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 5 inch rounds. Place on a baking sheet and, with a sharp knife, make an inner circle about 1/2 inch in from the edge. Brush the pastry lightly with some of the egg and bake in the preheated oven for 8 minutes or until pale golden brown.
Spoon the caramelized onions into the center of each tartlet shell. 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, and then place them on top of the onions. Season with pepper and a few extra rosemary leaves, then bake for another 8–10 minutes or until the cheese is pale golden and beginning to melt.
Note: There are many different types of goats’ cheese available. Opt for a long log and cut into slices with a hot knife.