Peach, cheese and basil tarts

Peaches work really well in savoury recipes and these quick and easy cheese tartlets are no exception.


Butter, for greasing
215g sheet Cooks' Ingredients Shortcrust Pastry Sheets
75g Caerphilly, grated
2 white or yellow peaches
3 medium Waitrose British Blacktail Free Range Eggs
6 tbsp single cream
25g pack fresh basil, leaves shredded
4 tsp grated Parmigiano Reggiano


1. Preheat the oven to 180°C, gas mark 4.  Place a baking tray into the oven to heat up.  Grease the insides of 4 x 10cm fluted tart tins with butter.  Use the pastry to line the tins, pushing it right into the corners and re-rolling if necessary.  Push a rolling pin over the tops to trim any excess and prick the bases with a fork.

2. Divide the Caerphilly between the tart cases.  Cut around each peach, twist to separate the halves and remove the stones.  Place a peach half, cut-side up, in each case.

3. Place the eggs, cream, basil, Parmigiano and some seasoning into a jug and whisk to combine.  Pour into the tart cases.

4. Place the tarts onto the hot baking tray and cook for 25-30 minutes or until risen and golden.  Cook for at least 5 minutes before carefully lifting out of the tins.  Serve with salad leaves dressed with aged balsamic vinegar.

  • Preparation time: 15 minutes, plus standing time
  • Cooking time: 25-30 minutes
  • Total time: 40-45 minutes

Makes: 4

Nutritional Info

Typical values per serving:

Energy 1,853kJ/445kcals
Fat 29.5g
Saturated Fat 17.1g
Carbohydrate 27.8g
Sugars 5.1g
Salt 0.6g

All values are per serving. 1.7g fibre / 17g protein

Click here for more information about health and nutrition

0 stars

Average user rating Based on 0 ratings

This recipe was first published in Thu Jul 10 14:38:00 BST 2014.