Fig and dolcelatte tartlets

Serves: Makes 4 - Time:

Fig and dolcelatte tartlets
Fig and dolcelatte tartlets Fig and dolcelatte tartlets

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
Fig and dolcelatte tartlets


  1. 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.
  2. 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.
  3. 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.