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.
Serves: 6 small tarts
  1. Preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. Fold in the pancetta mixture.
  5. Spoon the mixture into tart shells, filling them ¾ of the way up.
  6. Nestle 1 piece of fig, decoratively into the mixture.
  7. Sprinkle with almonds.
  8. Bake for 30 to 40 minutes, or until the crust is golden
*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.
Recipe by Go Dairy Free at