3 Cheese and Onion Picnic Tartlets

These are perfect for a picnic with some crunchy salad or served warm as a starter for supper.

• Ready In: 50 mins
• Yields: 6 tartlets

Ingredients

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

Directions

1. Tip the onions and garlic into a large sauté pan with the olive oil, butter and about 1 tbsp rosemary leaves. Cook, stirring, over a low heat until the onions are very soft and a deep, golden brown. This will take a good 15-20mins.
2. Add the preserves 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.
3. Preheat the oven to 425°F Unroll the puff pastry sheet and stamp out six, 5in rounds. Place on a baking sheet and, with a sharp knife, score an inner circle about 1in from the edge. Brush the pastry lightly with egg and bake for 8mins or until pale golden brown.
4. Spoon the caramelized onions into the centre of each tartlet case. Beat together the mascarpone, remaining egg and blue cheese. Dip the goat cheese slices into the mixture to coat lightly and sit on top of the onions. 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.