Baked Ricotta and Pancetta Tarts Recipe | Legendairy

Baked Ricotta and Pancetta Tarts


12
Easy
20 MINS
20 MINS

Classic italian flavours make this the perfect entertaining recipe.

INGREDIENTS

  • olive oil spray
  • 12 slices hot or mild pancetta
  • 650g wedge fresh ricotta cheese
  • 2/3 cup finely grated 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

METHOD

  1. Lightly spray a 12 hole muffin pan with oil. Carefully line each hole with pancetta.
  2. Combine ricotta, parmesan, parsley, chives and eggs in a small bowl, season generously with black pepper.
  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. 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.

HANDY TIPS

Try topping these tarts with other antipasto style ingredients. eg. char-grilled artichokes, eggplant or even olives.

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