A savory filling of dried fig, sauteed pancetta, blue cheese, and garlic sits in ruffled phyllo tartlet shells, which are easily made by following the step-by-step photographs below the recipe.
Fig, Pancetta & Blue Cheese Savory Tartlets
Makes 16
Ingredients
- 1 (4-ounce) package diced pancetta
- 1 teaspoon minced garlic
- ½ cup chopped dried figs
- 1 tablespoon water
- 1 tablespoon honey
- 1 tablespoon white balsamic vinegar
- 1 teaspoon chopped fresh thyme
- ¼ cup crumbled blue cheese
- 8 sheets phyllo dough, cut in half crosswise
- ¼ cup unsalted butter, melted
- Garnish: honey and fresh thyme
Instructions
- In a medium sauté pan, cook pancetta over medium heat until golden brown and crispy, 5 to 7 minutes. Stir in garlic and cook until softened, 1 to 2 minutes. Remove pan from heat. Stir in figs, 1 tablespoon water, honey, vinegar, and thyme. Let cool completely. Stir in blue cheese.
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- On a clean work surface, place a phyllo piece*. Referring to how-to photographs on opposite page, brush evenly with butter (Step 1). Place 2 (12-inch) skewers along a long side (Step 2). Roll phyllo in a tight roll around skewers to within ½ inch of opposite long side (Steps 3 to 5). Carefully, push both ends of phyllo roll toward center, gathering phyllo (Steps 6 and 7). Remove skewers (Steps 8 and 9). Coil phyllo, with excess end toward center, creating a base for filling (Steps 10 to 12). Place, evenly spaced, on prepared baking sheet. Repeat with remaining phyllo.
- Bake until phyllo tartlet shells are lightly golden brown, approximately 7 minutes.
- Divide filling evenly among phyllo tartlet shells.
- Bake until tartlet shells are golden brown and crisp and cheese melts, 5 to 10 minutes.
- Garnish with honey and fresh thyme, if desired.
Notes
*Keep remaining phyllo pieces covered with a lightly damp towel until needed.
