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Fig and Pancetta Tart with Dolcelatte

A savory puff pastry tart topped with fresh figs, creamy dolcelatte cheese, and salty pancetta, served with a spinach salad.

CheesePancettaPuff PastryFigSavory Tart

Estimated Nutrition

Per Serving Total
Calories 464.1 kcals 1856.4 kcals
Carbohydrates 18.7 grams 74.6 grams
Fat 36.3 grams 145.2 grams
Protein 15.7 grams 62.8 grams
Cook Time
18 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
110
g
Puff Pastry
CondimentsSauces
5
ml
Balsamic Vinegar
For dressing
Dairy
140
g
Dolcelatte Cheese
Diced
1
piece
Egg
Beaten for glazing
110
ml
Double Cream
Fruits
8
piece
Fig
Fresh, ripe, quartered
Meat
6
slice
Pancetta
Fine slices
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground
0.5
handful
Coriander
Leaves
5
ml
Coriander
Fresh sprigs for salad
5
ml
Mint
Fresh sprigs for salad
OilsFats
15
ml
Olive Oil
15
ml
Extra Virgin Olive Oil
For dressing
Vegetables
110
g
Baby Spinach

Steps

  • Preheat the oven to 200°C.
  • Roll the puff pastry into a 25cm shape and place on a greased baking sheet.
  • Arrange figs on the pastry leaving a 1cm border.
  • Add dolcelatte and pancetta, season with salt and pepper, and drizzle with olive oil.
  • Brush the pastry edges with beaten egg.
  • Bake the tart for 10 minutes.
  • Pour double cream over the tart and sprinkle with coriander leaves.
  • Bake for an additional 6 to 8 minutes.
  • Toss coriander, mint, and spinach with olive oil and balsamic vinegar for the salad.
  • Serve the warm tart with the prepared salad.