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Roast Fig and Pancetta Tart with Dovedale Cheese

Savory puff pastry tarts topped with blue cheese, fresh figs, and pancetta, baked then finished with cream and fresh herbs.

LunchAppetiserPancettaPuff PastryBlue CheeseFigs

Estimated Nutrition

Per Serving Total
Calories 1005.6 kcals 4022.4 kcals
Carbohydrates 53.5 grams 213.8 grams
Fat 78.1 grams 312.4 grams
Protein 22.2 grams 88.6 grams
Cook Time
16 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
500
g
Puff Pastry
ready-made
CondimentsSauces
15
ml
Balsamic Vinegar
for dressing
Dairy
150
g
Dovedale Cheese
diced, or similar soft blue cheese
1
piece
Egg
free-range, lightly beaten
100
ml
Double Cream
Fruits
8
piece
Figs
fresh, ripe, quartered
Meat
8
slice
Pancetta
NutsSeeds
1
tsp
Salt
to taste
1
tsp
Black Pepper
freshly ground, to taste
1
handful
Coriander
fresh leaves
10
g
Mint
fresh leaves only
OilsFats
15
ml
Olive Oil
for drizzling
30
ml
Virgin Olive Oil
for dressing
Vegetables
100
g
Baby Spinach
leaves

Steps

  • Preheat the oven to 200°C.
  • Roll out puff pastry on a floured surface and cut into four 15-20cm diameter rounds.
  • Score a 1cm border around edges and prick the base with a fork.
  • Place pastry on a baking tray lined with greaseproof paper.
  • Top rounds with diced cheese, figs, and pancetta slices.
  • Season with salt and pepper and drizzle with olive oil.
  • Brush pastry edges with beaten egg and bake for 10 minutes.
  • Pour a little cream onto each tart and sprinkle with coriander.
  • Bake for another 5-6 minutes until golden.
  • Serve with spinach and mint salad dressed in oil and vinegar.