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Tomato, thyme and pancetta tartlets

Australian Gourmet Traveller fast recipe for tomato, thyme and pancetta tartlets.
Tomato, thyme and pancetta tartlets

Tomato, thyme and pancetta tartlets

William Meppem

Ingredients

Method

Main

1.Preheat oven to 200C. Cut four 12cm-diameter rounds from pastry and place on a baking paper-lined oven tray. Score inside edges to form a 1cm border, prick within border with a fork and set aside in refrigerator.
2.Combine ricotta, egg, lemon rind, thyme and garlic in a bowl, season to taste and mix until smooth. Divide mixture among pastry bases, spreading evenly within border. Scatter over onion, drizzle with a little oil and bake until puffed and golden (15-20 minutes).
3.Meanwhile, place pancetta on a baking paper-lined oven tray and bake until just crisp (2-3 minutes), coarsely chop and set aside.
4.Combine lemon juice, vinegar and olive oil in a small bowl, season to taste and mix to combine. Add tomatoes, toss to coat, spoon into tartlets and serve immediately scattered with basil leaves and pancetta.

comes in pre-rolled 375gm sheets. If unavailable, substitute with another good-quality butter puff pastry.

Notes

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