| Prep Time 15 mins
Cooking Time 15 mins
Serves 4
Ingredients
150g Dolcelatte
214g Ready rolled puff pastry (thawed)
8 Fresh Ripe Figs
6 Slices of Pancetta or Prosciutto ham
100ml Double Cream
Seasoning
Olive Oil
1 Egg
For the Salad:
100g Baby Spinach or Salad leaves
Sprigs or Coriander and Mint
Virgin Olive Oil
Balsamic Vinegar
Method
Roll out the pastry into a round or square approximately
10” across. Transfer to a baking sheet, score a ½
inch border around the outside and prick the base of the pastry
with a fork. Cut the figs into quarters and place on the tart
leaving the ½ inch gap around the edge. Place the diced
dolcelatte on the top and then cut the pancetta and fold in
between the figs. Season well and drizzle with a little olive
oil. Brush the edges of the tart with egg and place in the
oven at 200°C for 10 mins. Remove from the oven and pour
over the double cream. Place back in the oven for 6-8 mins.
Serve with the salad dressed in olive oil and balsamic vinegar.
HINTS AND TIPS
- Make sure the tart is at least half cooked before adding
the cream, otherwise the pastry base will not cook through.
- Instead of using the figs and pancetta, try using smoked
haddock and cooked new potatoes with another of your favourite
blue cheeses
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