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Baked Ricotta and Pancetta Tarts

Makes 12


  • olive oil spray
  • 12 slices hot or mild pancetta
  • 650g wedge fresh Australian ricotta cheese
  • 2/3 cup finely grated Australian parmesan cheese
  • 1/3 cup finely chopped parsley
  • 1/3 cup finely snipped chives
  • 2 eggs, lightly beaten
  • salt and ground black pepper, to taste
  • 12 marinated sundried tomatoes in oil, drained
Download Recipe (PDF)


  1. 1. Lightly spray a 12 hole muffin pan with oil. Carefully line each hole with pancetta.
  2. 2. Combine ricotta, parmesan, parsley, chives and eggs in a small bowl, season generously with black pepper.
  3. 3. Spoon ricotta mixture into the pancetta, pressing firmly. Press 1 sundried tomato onto the top of each tart and lightly spray tarts with olive oil. Bake at 180°C for 20 minutes, until edges are golden and ricotta is set.
  4. 4. Cool for 2 minutes in the pan, then remove ricotta tarts to a cooling rack. Serve ricotta tarts warm, or at room temperature, garnished with extra chives if desired.

Tips / Handy Hints

Preparation Time: 20 minutes Cooking Time: 20 minutes Try topping these tarts with other antipasto style ingredients. eg. char-grilled artichokes, eggplant or even olives.


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