Ingredients
110g/4oz puff pastry
8 fresh ripe figs, quartered
140g/5oz dolcelatte cheese, diced
6 fine slices pancetta
salt and freshly ground pepper
1 tbsp olive oil
beaten egg, for glazing
110ml/4fl oz double cream
half a handful of coriander leaves
For the salad:
1 tsp fresh coriander sprigs
1 tsp fresh mint sprigs
110g/4oz baby spinach
For the dressing:
extra virgin olive oil
balsamic vinegar

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Roll out the puff pastry into a round or square, about 25cm/10in across, and place on a greased baking sheet.
3. Place the figs on the pastry, leaving a 1cm/½in gap around the edge of the tart.
4. Dot the dolcelatte over the figs, then top with the pancetta. Season with salt and freshly ground pepper. Drizzle over the olive oil.
5. Brush the edges of the tart with a little of the beaten egg.
6. Bake the tart for 10 minutes.
7. Remove the tart from the oven and pour over the double cream. Sprinkle with the coriander leaves.
8. Return the tart to the oven and bake for a further 6-8 minutes.
9. Meanwhile, make the salad. Toss together the coriander, mint and baby spinach. Dress with a little olive oil and balsamic vinegar.
10. Serve the tart warm from the oven with the salad on the side.