Honeyed Fig, Pancetta & Blue Cheese Tartlets

Campbell's Honeyed Fig, Pancetta & Blue Cheese Tartlets Recipe

Sweet honeyed figs, salty bacon and savory blue cheese combine to make a delectable filling for mini puff pastry tarts.  These appetizers satisfy all of your cravings.

At a glance


1 hr. 15 min.


2 hr. 20 min.



Servings: pieces

Thaw: 40 min.

Bake: 20 min.

Cool: 5 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

2 ounces (1/2 of a 4-ounce package) pancetta or 3 slices bacon, cooked and crumbled
6 whole dried figs
1 teaspoon chopped fresh rosemary leaves
1/3 cup crumbled blue cheese
1 1/2 tablespoons honey
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

How to Make It

  • 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.

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