Serves: Makes 4 - Time:
These tartlets prove that you can make something delicious in no time at all and with just a handful of ingredients. Perfect as a starter or a light lunch, you can drape over a slice of parma ham or leave it out if you prefer to stay meat-free.
- 255g puff pastry
- 100g dolcelatte cheese, cut into cubes
- 3-4 sprigs oregano sprigs, leaves only
- 2 ripe figs, cut into eighths
- 2 slices of parma ham, halved widthways
- Heat the oven to 200˚c, fan oven 180˚c, mark 6. Roll out the pastry to a square measuring about 24 x 24cm and no thicker than 2mm. Stamp out 4 rounds with an 11cm diameter cookie cutter. Line 4 deep muffin moulds with each round of pastry. Prick the bases with the tines of a fork.
- Put a few cubes of the dolcelatte cheese into each pastry case and sprinkle over a few oregano leaves. Arrange 3 fig wedges in each tartlet and sprinkle over the remaining cheese, scattering over a few more oregano leaves. You need to slightly overfill the tartlets as the cheese will melt in.
- Bake in the oven for about 25 minutes until the cheese is bubbling and the pastry is a light golden colour. Leave for 1-2 minutes to cool before lifting the tartlets out of the moulds. Drape a piece of parma ham over and serve warm.