Charcuterie Puff Pastry Tart

Name: Charcuterie Puff Pastry Tart
Prep time: 15 min
Total time: 30 min
Ingredients: 1 sheet puff pastry (thawed and rolled into a 10-12’’x10’’ rectangle (rounded, imperfect edges are fine)); 1 egg + 1 Tbsp water (beaten, for egg wash); ⅓ c pesto; 6 peppered salami slices (cut into thirds); 3 slices fresh mozzarella; ¼ c sun-dried tomatoes (in oil); ¼ c crumbled Parmesan; Fresh thyme sprigs to garnish; Olive oil to drizzle

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Prep Time: 15 minutes

Total: 30 minutes

Servings: 4

Author : Sandy

Ingredients

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1 sheet puff pastry (thawed and rolled into a 10-12’’x10’’ rectangle (rounded, imperfect edges are fine))1 egg + 1 Tbsp water (beaten, for egg wash)⅓ c pesto6 peppered salami slices (cut into thirds)3 slices fresh mozzarella¼ c sun-dried tomatoes (in oil)¼ c crumbled ParmesanFresh thyme sprigs to garnishOlive oil to drizzle

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Instructions

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Step 1

Preheat oven to 400 degrees F. Line a medium-sized baking sheet with parchment. Place your rolled out puff pastry onto the baking sheet. Spread the pesto into the center, leaving a 1-2’’ border around the edge. Place the cut salami in a single layer, followed by the mozzarella and sun-dried tomatoes. Fold the edges of the pastry over and in about 1’’, then brush with the egg wash. Finish the tart with a dusting of crumbled Parmesan, making sure to get the crust as well as the center. Bake for 15-20 minutes or until browned and puffed.

Step 2

Serve warm with fresh thyme sprigs and a drizzle of olive oil.