Fig and Pancetta Tart with Dolcelatte



Fig and Pancetta Tart with Dolcelatte

Prep Time ~ 6 mins Cooking Time ~ 18 mins
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4

Tip ~ Serve this tart with a salad as a light lunch or as a starter.


100g / 4oz ready made puff pastry

A little plain flour for dusting

A little butter for greasing

8 large ripe figs, quartered

150g / 5oz dolcelatte cheese, diced

6 thin slices pancetta

2 - 3 tbsp olive oil

A little beaten egg, for glazing

100ml / 3 ½ floz double cream

Small bunch of coriander



  • Roll out the pastry on a lightly floured surface to a round or a square that is about 25cm / 10 inch diameter.
  • Place on a buttered baking sheet, then chill in the fridge for up to 30 minutes.
  • Meanwhile preheat the oven to 200C, 400F, Gas 6 (fan oven 180C).
  • Remove the baking sheet from the fridge and arrange the figs over the pastry, leaving a 1cm / ½ inch gap around the edge.
  • Dot the dolcelatte over the figs and arrange the pancetta on top. Season to taste and drizzle over a tablespoon of the olive oil. Brush the edges of the tart with the beaten egg and bake for 10 minutes.
  • Remove the tart from the oven and carefully drizzle over the cream. Sprinkle over some coriander leaves and bake for another 6-8 minutes until the pastry is cooked through, puffed up and golden.