Bonne Maman

picnic tartlets

Makes 6
These are perfect for a picnic with some crunchy salad or served warm as a starter for supper.


  • 3 large Spanish onions, thinly sliced
  • 3 fat garlic cloves, thinly sliced
  • 3 tbsp olive oil
  • 50g butter
  • Handful fresh rosemary sprigs
  • 8tbsp Bonne Maman Peach Conserve
  • 100ml (4fl oz) dry white wine
  • 375g sheet of chilled, ready rolled puff pastry
  • 3 tbsp mascarpone cheese
  • 1 large egg, beaten
  • 25g (1oz) Roquefort or any soft, blue veined cheese
  • 6 thick slices goats cheese


  1. Tip the onions and garlic into a large sauté pan with the olive oil, butter and about 1tbsp 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 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.
  3. Preheat the oven to 220C (gas 7). Unroll the puff pastry sheet and stamp out six, 12.5cm (5in) rounds. Place on a baking sheet and, with a sharp knife, score an inner circle about 1.25cm (1/2 in) in from the edge. Brush the pastry lightly with egg and bake for 8mins or until pale golden brown.
  4. Spoon the caramelised onions into the centre of each tartlet case. Beat together the mascarpone, remaining egg and blue cheese. Dip the goats cheese slice 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.

This recipe also works very well with Bonne Maman Fig Conserve and Black Cherry Conserve. Bonne Maman Peach, Fig and Black Cherry Conserves are all available from Tesco.