Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

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