Ingredients

• 500g/1lb 1½oz ready-made puff pastry
• 150g/5¼oz Dovedale cheese (or similar soft blue cheese)
• diced
• 8 fresh ripe figs
• quartered
• 8 slices pancetta
• salt and freshly ground black pepper
• olive oil
• 1 free-range egg
• lightly beaten
• 100ml/3½fl oz double cream
• small handful of fresh coriander leaves
• 10g/½oz fresh mint
• leaves only
• 100g/3½oz baby spinach leaves
• virgin olive oil
• balsamic vinegar

Directions

• Preheat the oven to 200C/400F/Gas 6.
• On a floured surface
• roll out the puff pastry and cut into four rounds about 6-8in in diameter. Score a line about 1cm/0.5in from the edge of the pastry and prick the base to stop it from rising.
• Place the rounds on a baking tray lined with greaseproof paper. Place the diced cheese on the pastry
• then place the figs on top. Lay over the slices of pancetta. Season well with salt and freshly ground black pepper and drizzle over a little olive oil.
• Brush the edges of the tart with some beaten egg and place in the oven for about 10 minutes. Remove and pour a little of the double cream onto each tart and sprinkle with the coriander leaves. Place back in the oven for about another 5-6 minutes.
• Remove from the oven and serve with the salad dressed in a little olive oil and balsamic vinegar.