Rosemary Fig and Pancetta Tart
Prep time
Cook time
Total time
This recipe was submitted by Nancy Diana for entry in the So Delicious Dairy Free 3-Course Recipe Contest.
Author: Nancy Diana
Serves: 6 small tarts
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 medium-sized yellow onion, finely chopped
- 2-inch thick piece of pancetta, finely diced
- 1 tablespoon fresh rosemary, chopped
- 250 ml (8 ounces) dairy-free cream cheese alternative
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 large egg
- ½ cup So Delicious Dairy Free Original Culinary Coconut Milk
- ¼ cup So Delicious Unsweetened Original Coconut Milk Beverage or Almond Plus AlmondMilk
- 12 3-inch frozen dairy-free tart shells
- 3 fresh figs, quartered*
- ¼ cup chopped almonds, skin on
Instructions
- Preheat oven to 350ºF.
- Heat the oil in a small skillet over medium heat. Add the onions and sauté until softened. Add the pancetta and rosemary and cook until almost crisp. Remove skillet from the heat.
- In the bowl of a stand mixer, blend the cream cheese alternative, salt, pepper, egg, coconut milk, and milk beverage. Mix until smooth and no lumps remain.
- Fold in the pancetta mixture.
- Spoon the mixture into tart shells, filling them ¾ of the way up.
- Nestle 1 piece of fig, decoratively into the mixture.
- Sprinkle with almonds.
- Bake for 30 to 40 minutes, or until the crust is golden
Notes
*Fig compote: if fresh figs are not available, poach 6 dried, chopped figs in 1 cup So Delicious Coconut Milk Beverage or Almond Milk for 5 to 10 minutes on medium-low heat until softened. Fold into the "cheese" mixture.
proceed as above.
proceed as above.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=194951