Rosemary Fig and Pancetta Tarts


This pancetta tarts recipe is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Nancy Diana. For a hearty yet rich base, she uses AlmondMilk and Culinary Coconut Milk from So Delicious.

Rosemary Fig and Pancetta Tarts Recipe

So Delicious Dairy Free 3 Course Recipe Contest BadgeNote that dairy-free tart crusts aren’t too hard to find (many are made with oil or shortening rather than butter), but you can also make your own. We like this Easy Olive Oil Tart Crust recipe.

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Pancetta Tarts

By ingredients, this recipe is dairy-free / non-dairy and peanut-free.

For gluten-free and dairy-free pancetta tarts, seek out suitable pie shells, or make your own! This Gluten-Free Tart Crust from Elana’s Pantry is a cinch.

For soy-free and dairy-free pancetta tarts, choose your dairy-free cream cheese substitute wisely. Companies such as Daiya are now offering soy-free options in grocery stores.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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