Preheat the oven to 220°C (200°C if on a fan-forced setting)
Tip 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 a low heat until the onions are very soft and a deep, golden brown. This will take 15-20 minutes.
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.
Unroll the puff pastry sheet and stamp out 6 x 12 cm rounds. Place on a baking sheet and, with a sharp knife, score an inner circle about 1cm 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 caramelised onions into the centre of each tartlet case. 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, then sit them on top of the onions. Season with pepper and a few extra rosemary leaves, then bake for a further 8-10 minutes or until the cheese is place golden and beginning to melt.
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