3 Cheese and Onion Picnic Tartlets



  1. 3 large Spanish onions, thinly sliced
  2. 3 garlic cloves, thinly sliced
  3. 3 tablespoons olive oil
  4. 2 ounces butter
  5. 3 sprigs rosemary
  6. 8 tablespoons peach preserves or 8 tablespoons apricot preserves
  7. 7 tablespoons dry white wine
  8. 13 ounces puff pastry, chilled, ready rolled
  9. 3 tablespoons mascarpone cheese
  10. 1 large egg, beaten
  11. 1 ounce Roquefort cheese (or any soft, blue veined cheese)
  12. 6 slices goat cheese


  1. Tip the onions and garlic into a large saute pan with the olive oil, butter and about 1 tbsp rosemary leaves.
  2. Cook, stirring, over a low heat until the onions are very soft and a deep, golden brown.
  3. This will take a good 15-20mins.
  4. Add the preserves and wine and bring to the boil.
  5. Bubble gently, stirring, until the onions are sticky and glazed with most of the liquid evaporated.
  6. Leave to cool.
  7. Preheat the oven to 425F Unroll the puff pastry sheet and stamp out six, 5in rounds.
  8. Place on a baking sheet and, with a sharp knife, score an inner circle about 1in from the edge.
  9. Brush the pastry lightly with egg and bake for 8mins or until pale golden brown.
  10. Spoon the caramelized onions into the centre of each tartlet case.
  11. Beat together the mascarpone, remaining egg and blue cheese.
  12. Dip the goat cheese slices into the mixture to coat lightly and sit on top of the onions.
  13. Season with pepper and a few extra rosemary leaves then bake for a further 8-10mins or until the cheese is pale golden and beginning to melt.