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Savory Peach Tartlets

Savory Peach Tartlets

Savory Peach Tartlets

This dish features a beautiful contrast of flavor and textures. Flaky pastries are stuffed with onions caramelized in sweet Bonne Maman Peach Preserves, as well as a mixture of salty blue cheese and creamy mascarpone. Once baked, the outer pastry will be golden brown and crisp, while the inside will be melted to perfection. Serve with a glass of your favorite white wine!


3 large Spanish onions, thinly sliced

3 large garlic cloves, thinly sliced

3 tbsp olive oil

2 oz butter

A handful of fresh rosemary sprigs

8 tbsp Bonne Maman Peach Preserves

3 1/2 fl oz dry white wine

1 x 13 oz chilled, ready-rolled puff pastry

1 large egg, beaten

3 tbsp mascarpone cheese

1 oz Roquefort or any soft, blue-veined cheese

6 thick slices goats’ cheese

Freshly ground black pepper


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.

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