Tomato, thyme and pancetta tartlets


  • Serves 4 people

  • 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
01   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.
02   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).
03   Meanwhile, place pancetta on a baking paper-lined oven tray and bake until just crisp (2-3 minutes), coarsely chop and set aside.
04   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.
Note Carême puff pastry comes in pre-rolled 375gm sheets. If unavailable, substitute with another good-quality butter puff pastry.







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