THE DAIRY KITCHEN
Baked Ricotta and Pancetta Tarts
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
20 MINS
Cooking
20 MINS
Classic italian flavours make this the perfect entertaining recipe.
Ingredients
olive oil spray12 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
Handy Tips
Try topping these tarts with other antipasto style ingredients. eg. char-grilled artichokes, eggplant or even olives.
Method
- Lightly spray a 12 hole muffin pan with oil. Carefully line each hole with pancetta.
- Combine ricotta, parmesan, parsley, chives and eggs in a small bowl, season generously with black pepper.
- 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.
- 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.
