This popular Charcuterie Puff Pastry Tart with pesto is basically a glorified charcuterie board, cooked in a flaky puff pastry crust. Better than pizza!

plated Charcuterie Puff Pastry Tart

Perfect for last-minute entertaining, this Charcuterie Puff Pastry Tart is really easy to assemble and always a crowd favorite! Start off with leftoveries from an Epic Charcuterie Board. Or, maybe you’ve made my Leftover Charcuterie Board Pizza. So good.

Charcuterie Puff Pastry Tart

Friends, are you craving a charcuterie this weekend like I am? Well, add your favorite charcuterie board ingredients to this Charcuterie Puff Pastry Tart and you have a really fun weeknight meal! Serve it with a side salad.

a cheesy Charcuterie Puff Pastry Tart

This is a simple appetizer (or small dinner) to make for a small gathering of four people—I would compare it to a puff pastry pizza appetizer. It’s easy to make and requires little preparation. All of the ingredients have a long shelf life, so I typically have them all on hand in the refrigerator or freezer.

a round puff pastry tart

Ingredients for a Charcuterie Puff Pastry Tart

  • Egg
  • Pesto
  • Salami slices
  • Mozzarella cheese
  • Sun-dried tomatoes
  • Crumbled Parmesan
  • Thyme sprigs
  • Olive oil

a baked Charcuterie Puff Pastry Tart

How do you make a charcuterie tart?

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

Print off the full recipe at the bottom of this post.

a serving of Charcuterie Puff Pastry Tart drizzled with honey

How to serve a tart

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

Slice it and enjoy with a big crunchy green salad. So good!

fresh baked Charcuterie Puff Pastry Tart

Variations:

You can swap the salami for any cured meat.

Or the pesto for a chimichurri or other herbed, oily spread.

The mozzarella can be replaced with cheddar or Gruyere, and the sun-dried tomatoes–try oily artichoke hearts or olives.

It’s easy to mix up the ingredients.

I love a good recipe that uses leftover charcuterie foods, like this Italian Salami Tomato Tart or Epic Charcuterie Board for Two

Charcuterie Puff Pastry Tart with fresh thyme

Start small … make a dinner invite!

Thinking about the world we live in today, what can we possibly do in our small, ordinary lives to make any difference? That’s a hard question to process, but we all need to forge ahead toward the future!

I say start small, and invite some neighbors over for a small bite, and get to know them!

fresh baked Charcuterie Puff Pastry Tart
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Get the Recipe:

Charcuterie Puff Pastry Tart

Swap the salami for any cured meat, the pesto for a chimichurri or other herbed, oily spread, the mozzarella for cheddar or Gruyere, and sun-dried tomatoes for oily artichoke hearts or olives.
Prep Time: 15 mins
Total Time: 30 mins
Yield: 4

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
  • 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

Instructions
 

  • 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.
Cuisine: Italian
Course: Main Course
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Charcuterie Puff Pastry Tart on plates