Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
Difficulty level: 3 out of 4
11 Ingredients
- 1 1/2 sheet frozen puff pastry sheets, thawed
- 1/2 cup light sour cream
- 1teaspoons honey
- 2teaspoons red wine vinegar
- 60grams smoked cheddar, crumbled
- 200grams rocket
- 1tablespoons olive oil
- 3 eggs
- 2tablespoons chives, chopped
- 100grams mild round pancetta (approx. 6 thin slices)
- 3 figs, halved
Nutrition per serving
1630kJ
Protein
13.7grams
Sugars
16.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Line base and sides of a 20x30cm slice pan with baking paper.
Step 2 of 5
Lay pastry into pan, joining and trimming sheets to fit and pricking the base all over with a fork. Bake for 15 minutes or until base is lightly golden.
Step 3 of 5
Meanwhile, whisk eggs, sour cream and chives together. Season.
Step 4 of 5
Pour egg mixture into pastry case. Tear over pancetta and top with cheddar. Bake for 15 minutes or until just set in the centre. Top with figs.
Step 5 of 5
Combine oil, vinegar and honey in a small screw-top jar and season. Shake well and drizzle over rocket. Scatter some of the rocket over tart. Slice and serve with remaining rocket salad.
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