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Digital Subscriptions > Food Heaven > issue 74 > SAVOURY HEAVEN

SAVOURY HEAVEN

Bake up a storm with savoury snacks & lunches!

Savoury picnic tartlets

Recipe by Bonne Maman (www.bonnemaman.co.uk/recipes)

SERVES 6

3 large onions, peeled, thinly sliced

3 garlic cloves, peeled, thinly sliced

3 tbsp olive oil

50g (2oz) butter

a handful of fresh rosemary sprigs

8 tbsp Bonne Maman Peach Conserve

100ml (3½fl oz) dry white wine

1 x 375g (13oz) chilled, ready rolled puff pastry

1 large free-range egg, beaten

3 tbsp mascarpone cheese

25g (1oz) Roquefort or any soft, blue-veined cheese

6 thick slices of goat’s cheese freshly ground black pepper

1 Preheat the oven to 220°C/Gas Mark 7.

2 Tip the onions and garlic into a large sauté pan with the olive oil, butter and about 1 tbsp rosemary leaves taken from the handful of sprigs. Cook, stirring, over a low heat until the onions are very soft and deep, golden brown. This will take a good 15-20 minutes.

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 6x12cm (2½-4½in) rounds. Place on a baking sheet and, with a sharp knife, score an inner circle about 1cm (½in) from the edge. Brush the pastry lightly with some of the egg and bake in the oven for 8 minutes or until golden pale brown.

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