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