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    Peach, cheese and basil tarts

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    Peach, cheese and basil tarts

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

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

    Makes: 4


    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.

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