Fast Recipes

Tomato, thyme and pancetta tartlets

Australian Gourmet Traveller fast recipe for tomato, thyme and pancetta tartlets.

By Emma Knowles
  • Serves 4
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Tomato, thyme and pancetta tartlets


  • 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


  • 1
    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.
  • 2
    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).
  • 3
    Meanwhile, place pancetta on a baking paper-lined oven tray and bake until just crisp (2-3 minutes), coarsely chop and set aside.
  • 4
    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.


comes in pre-rolled 375gm sheets. If unavailable, substitute with another good-quality butter puff pastry.

  • Author: Emma Knowles