Honeyed Fig, Pancetta and Blue Cheese Tartlets

Name: Honeyed Fig, Pancetta and Blue Cheese Tartlets
Prep time: P0Y0M0DT1H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 12 Servings
Ingredients: 2 oz. (1/2 of a 4-ounce package) pancetta or 3 slices bacon, cooked and crumbled; 6 whole dried figs; 1 tsp. chopped fresh rosemary leaves; 1/3 cup crumbled blue cheese; 1 1/2 tbsp. honey

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Total: 2 hr 20 min

Prep: 1 hr 15 min
Inactive: 45 min
Cook: 20 min

Yield: 12 Servings

Total: 2 hr 20 min

Prep: 1 hr 15 min
Inactive: 45 min
Cook: 20 min

Yield: 12 Servings

Ingredients

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2 oz. (1/2 of a 4-ounce package) pancetta or 3 slices bacon, cooked and crumbled

6 whole dried figs

1 tsp. chopped fresh rosemary leaves

1/3 cup crumbled blue cheese

1 1/2 tbsp. honey

Directions

1.Heat the oven to 375°F. Stir the pancetta, Honeyed Figs, rosemary, cheese and honey in a medium bowl. To make the Honeyed Figs: Place 6 whole dried figs, stems removed, into a medium bowl. Stir in 1 cup hot water and 2 tablespoons honey. Let stand for 1 hour. Drain the figs well in a colander. Coarsely chop the figs. 2.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. Spoon 1 1/2 tablespoons pancetta mixture into each pastry square. 3.Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the pan and let cool on a wire rack for 5 minutes. Garnish with additional fresh rosemary, if desired. 4.Time-Saving: Fresh figs are in season in the fall and the spring. You can substitute 6 chopped fresh figs, stems removed, for the Honeyed Figs. Stir in with the pancetta, cheese and honey as directed in the first step.