Ingredients

• 110g/4oz puff pastry
• 8 fresh ripe figs
• quartered
• 140g/5oz dolcelatte cheese
• diced
• 6 fine slices pancetta
• salt and freshly ground pepper
• 1 tbsp olive oil
• beaten egg
• for glazing
• 110ml/4fl oz double cream
• half a handful of coriander leaves
• 1 tsp fresh coriander sprigs
• 1 tsp fresh mint sprigs
• 110g/4oz baby spinach
• extra virgin olive oil
• balsamic vinegar

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Roll out the puff pastry into a round or square
• about 25cm/10in across
• and place on a greased baking sheet.
• Place the figs on the pastry
• leaving a 1cm/½in gap around the edge of the tart.
• Dot the dolcelatte over the figs
• then top with the pancetta. Season with salt and freshly ground pepper. Drizzle over the olive oil.
• Brush the edges of the tart with a little of the beaten egg.
• Bake the tart for 10 minutes.
• Remove the tart from the oven and pour over the double cream. Sprinkle with the coriander leaves.
• Return the tart to the oven and bake for a further 6-8 minutes.
• Meanwhile
• make the salad. Toss together the coriander
• mint and baby spinach. Dress with a little olive oil and balsamic vinegar.
• Serve the tart warm from the oven with the salad on the side.