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Roast Fig and Pancetta Tart with Dolcelatte


  • 100g puff pastry

  • 8 fresh ripe figs

  • 6 slices pancetta

  • 150g dolce latte

  • 100ml double cream

  • seasoning

  • olive oil

  • 1 egg

  • ½ small handful of coriander leaves

  • Salad

  • 10g fresh coriander and mint

  • 100g baby spinach

  • extra virgin olive oil

  • balsamic vinegar


  • 1.

    Roll out the puff pastry into a round or square, about 10 inches across. Cut the figs into quarters and place on the tart leaving a 1cm gap around the edge of the tart. Place the diced cheese on the top and then scatter the slices of Pancetta over the top. Season well and drizzle over a little olive oil.

  • 2.

    Brush the edges of the tart with some beaten egg and place in the oven at 200C for about 10mins. Remove and pour over the double cream and sprinkle with the coriander leaves and place back in the oven for about another 6-8 minutes.

  • 3.

    Remove from the oven and serve with the salad dressed in a little olive oil and balsamic.

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