Baked Ricotta and Pancetta Tarts

Prep: 20 minutes

Cook: 20 minutes

Makes: 12 tarts

Serves: 12

Difficulty:

Cuisine:

Saved:

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These easy little ricotta tarts are made for easy entertaining. Baked and wrapped in pancetta to make the perfect bite.

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Baked Ricotta and Pancetta Tarts

Ingredients:

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

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.

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