Pancetta, Stilton & Fig Tart

Pancetta, Stilton & Fig Tart

A slightly different take on a classic quiche using mascarpone in place of milk or cream.  The combination of crispy pancetta and Stilton is a marriage made in heaven. Can also be made using our bacon in place of the pancetta. Delicious with our red onion marmalade on the side.

Pancetta, Stilton & Fig Tart

October 24, 2019
: 4
: 15 min
: 20 min
: 35 min
: Easy

This Pancetta, Stilton & Fig Tart couldn't be easier to make using ready made shortcrust pastry. A lovely light supper or lunch dish, or as part of a buffet. It looks so pretty and tastes delicious.

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Ingredients
  • 1 tbsp olive oil
  • 100g pancetta, diced into 1cm cubes
  • 200g mascarpone
  • 2 tbsp chives, chopped finely
  • 2 eggs
  • 100g Stilton, crumbled
  • 2 tbsp pine nuts
  • 2 ripe figs, sliced lengthways
  • 200g shortcrust pastry
Directions
  • Step 1 Pre heat the oven to 190’C/170’C fan/ gas mark 5.
  • Step 2 Roll out the pastry to line a 23cm diameter flan tin and bake blind for 15 mins.
  • Step 3 Mix the soft cheese with the eggs and chives until smooth. Stir through the Stilton.
  • Step 4 Heat the oil in a heavy based pan over a medium to high heat, add the diced pancetta and cook until golden, approximately 5 minutes.
  • Step 5 Remove from the heat and scatter the pancetta over the base of the pastry.
  • Step 6 Spoon the cheese mixture on top of the ham until full to just below the rim of the tart case.
  • Step 7 Place the sliced figs on top of the tart and sprinkle the pine nuts around them.
  • Step 8 Pop in the oven for 35-40 minutes until slightly puffed and golden. Allow to cool for 5 minutes before serving in slices with salads. Also delicious with a little red onion marmalade on the side.

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