Name: Tomato, thyme and pancetta tartlets
Yield: 4
Ingredients: 2 375gm butter puff pastry sheets (see note); 300 gm ricotta; 1 egg; 1 lemon, finely grated rind and juice only; 2 tbsp thyme leaves; ½ small garlic clove, finely grated; ¼ small Spanish onion, thinly sliced; 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 4 thin slices round pancetta; 1 tsp aged balsamic vinegar; 250 gm small tomatoes, such as cherry or yellow grape, halved; To serve: small basil leaves

Ingredients

2 375gm butter puff pastry sheets (see note)

300 gm ricotta

1 egg

1 lemon, finely grated rind and juice only

2 tbsp thyme leaves

½ small garlic clove, finely grated

¼ small Spanish onion, thinly sliced

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

4 thin slices round pancetta

1 tsp aged balsamic vinegar

250 gm small tomatoes, such as cherry or yellow grape, halved

To serve: small basil leaves

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.