Charcuterie Puff Pastry Tart
Charcuterie Puff Pastry Tart is a glorified charcuterie board, cooked on a flaky puff pastry crust. It's better than pizza; quick and easy.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.
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
- 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.
Notes
Reposted from March 2022
Nutrition Facts
Calories: 539kcal, Carbohydrates: 34g, Protein: 15g, Fat: 39g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 0.01g, Cholesterol: 64mg, Sodium: 602mg, Potassium: 310mg, Fiber: 2g, Sugar: 4g, Vitamin A: 729IU, Vitamin C: 3mg, Calcium: 234mg, Iron: 3mg