Rosemary Fig and Pancetta Tart

Name: Rosemary Fig and Pancetta Tart
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters So Delicious Unsweetened Original Coconut Milk Beverage or Almond Plus AlmondMilk; 59 milliliters chopped almonds, skin on; 1 teaspoon black pepper; 227 grams 250 ml dairy-free cream cheese alternative; 118 milliliters So Delicious Dairy Free Original Culinary Coconut Milk; 1 large egg; 3 fresh figs, quartered; 1 Tbsp fresh rosemary, chopped; 1 teaspoon extra-virgin olive oil; 1 2-inch thick of pancetta, finely diced; 1 teaspoon sea salt; 36 inches frozen dairy-free tart shells; 1 medium yellow onion, finely chopped

If $5.5 per serving falls in your budget, Rosemary Fig and Pancetta Tart might be a spectacular gluten free recipe to try. One serving contains 2941 calories, 60g of protein, and 178g of fat. This recipe serves 6. If you have sea salt, dairy-free tart shells, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Preheat oven to 350ºF.

Equipment you will use

Oven

Heat the oil in a small skillet over medium heat.

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Cooking Oil

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Frying Pan

Add the onions and sauté until softened.

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Onion

Add the pancetta and rosemary and cook until almost crisp.

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Pancetta

Rosemary

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.

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Coconut Milk

Cream Cheese

Drink

Pepper

Milk

Salt

Egg

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Stand Mixer

Frying Pan

Bowl

Mix until smooth and no lumps remain.Fold in the pancetta mixture.Spoon the mixture into tart shells, filling them 3/4 of the way up.Nestle 1 piece of fig, decoratively into the mixture.

Ingredients you will need

Tart Shells