Salami tarts Recipe
- 500g/18oz ready-rolled frozen puff pastry
- 1 egg, beaten
- 12 medium thick slices of salami
- 2 tbsp pesto
- Heat the oven to 200C/400F/Gas 6.
- Thaw the pastry, and roll out thinly.
- Cut into rounds slightly larger than the salami, brush with beaten egg, and top each round with salami (two slices if very thin).
- Bake for 10 minutes or until the pastry borders are puffy and golden. Transfer to a wire rack – they will crisp as they cool.
- Serve the tarts at room temperature topped with a little dollop of pesto.
