First posted: Jan 11, 2016

Peach and Gorgonzola Tartlets



Cooks in:        Serves:6–8

  • 1 sheet ready-made puff pastry, thawed
  • 3-4 Tbsp chutney or onion marmalade
  • 3-4 ripe peaches, skin on, halved and sliced lengthways
  • 1–2 Tbsp melted butter or olive oil
  • 100 g Gorgonzola cheese (or Brie for a milder taste)
  • balsamic reduction, for serving (optional)
  • handful fresh rocket, for garnishing

What to do

1. Preheat the oven to 180 °C and lightly grease a baking tray.

2. Roll out the puff pastry onto a lightly floured surface and cut into 8–10 equal squares. Place the squares on the baking tray.

3. Prick each square with a fork two or three times, then spread a thin layer of chutney over each one, leaving a small border around the edges. Top with a few peach slices brushed with melted butter, and add some roughly crumbled Gorgonzola.

4. Bake for 20–25 minutes, or until the pastry is golden and the cheese has melted.

5. Remove from the oven and allow to cool for a few minutes. Transfer to a serving platter, drizzle with a little balsamic reduction (if using), scatter over the fresh rocket and serve immediately.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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