Prep:  20 minutes
Cook:  20 minutes
Makes:  12 tarts
Serves:  12
Average: 3.7 (39 votes)
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
  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.
Tips & Hints:
  • Try topping these tarts with other antipasto style ingredients eg. char-grilled artichokes, eggplant or even olives.
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