Peach and Blue Cheese Tarte Tatin by Rosemary Shrager
"I think peaches and blue cheese are a marriage made in heaven and they work brilliantly in this tarte tatin. You can make it in a special tatin tin or in an ovenproof frying pan. I like to include the balsamic reduction to drizzle over before serving to add extra flavour. This recipe makes more of the balsamic mixture than you need, but just pour it into a bottle and save it for a salad."
- 1 x 375g packet of puff pastry
- Plain flour for dusting
- 60g golden caster sugar
- 30ml white wine vinegar
- 50g butter
- 2 rosemary sprigs, finely chopped
- 4 peaches, cut in half and stoned
- 60g blue cheese, crumbled
- Rocket leaves, to garnish
For the Balsamic Reduction:
- 200ml balsamic vinegar
- 150g golden caster sugar
- 1 garlic clove, peeled and crushed
- 1 thyme spring
- 2 thin strips of orange peel
Place all the ingredients in a pan, bring to the boil and reduce to the consistency of a light syrup. Set it aside for later.
On a lightly floured work surface, roll out the puff pastry into a circle a few centimetres bigger than the pan you are going to use. Prick it with a fork, then chill it in the fridge until needed. Preheat the oven to 200°C/Fan 180°/Gas 6.
Heat the vinegar, then add it to the pan with the butter and swirl them around to amalgamate. Add the rosemary. Pour the mixture into your tatin pan, if using, or leave it in the frying pan.
Top with the puff pastry, tucking the pastry in around the peaches.
Remove and invert on to a baking tray right away. Sprinkle the blue cheese on top, the place back in the oven for 3 minutes or until the blue cheese has melted. Finish with rocket leaves and drizzle about a tablespoon of the balsamic reduction over the top.