The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Tomato, thyme and pancetta tartlets

You'll need

2 375gm butter puff pastry sheets (see note) 300 gm ricotta 1 egg 1 lemon, finely grated rind and juice only 2 tbsp thyme leaves ½ small garlic clove, finely grated ¼ small Spanish onion, thinly sliced 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 4 thin slices round pancetta 1 tsp aged balsamic vinegar 250 gm small tomatoes, such as cherry or yellow grape, halved To serve: small basil leaves


  • 01
  • Preheat oven to 200C. Cut four 12cm-diameter rounds from pastry and place on a baking paper-lined oven tray. Score inside edges to form a 1cm border, prick within border with a fork and set aside in refrigerator.
  • 02
  • Combine ricotta, egg, lemon rind, thyme and garlic in a bowl, season to taste and mix until smooth. Divide mixture among pastry bases, spreading evenly within border. Scatter over onion, drizzle with a little oil and bake until puffed and golden (15-20 minutes).
  • 03
  • Meanwhile, place pancetta on a baking paper-lined oven tray and bake until just crisp (2-3 minutes), coarsely chop and set aside.
  • 04
  • Combine lemon juice, vinegar and olive oil in a small bowl, season to taste and mix to combine. Add tomatoes, toss to coat, spoon into tartlets and serve immediately scattered with basil leaves and pancetta.
Note Carême puff pastry comes in pre-rolled 375gm sheets. If unavailable, substitute with another good-quality butter puff pastry.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.