Puff pastry tarts with salami, caramelised onion, sweet cherry tomatoes and goat’s cheese

Recipe50 mins prep/cook
20 mins

prep time

30 mins

cook time

Ingredients - Serves 6-8

100g Hans Oliving Sliced Hungarian Salami, with a slit cut to the centre
2 tbsp olive oil
450g onions, chopped
1 tsp salt
2 tbsp brown sugar
2 tbsp balsamic vinegar
2 squares puff pastry sheets
1 egg, lightly beaten
100g cherry tomatoes, cut in half
120g goat’s cheese

Step 1

In a pan, on medium heat, combine olive oil, onions and salt. Cook until translucent. Add sugar and balsamic vinegar and continue to stir until caramelised, soft and brown. Remove from pan and set aside.

ham puff SI 1

Step 2

Cut the puff pastry into approximately 8 x 8cm squares then remove plastic. Place on lined, greased baking trays, spaced about 2-3cm apart. Brush each square with egg and fold the corners of each square in by about a centimetre or so.

ham puff SI 2

Step 3

Spoon a teaspoon of the caramelised onion onto each square, followed by a folded piece of salami, tomato and goat’s cheese.

ham puff SI 3

Step 4

Cook in a fan-forced oven at 180°C for 15 minutes or until golden. Serve warm or room temperature.

Can be served with fresh herbs such as basil, and extra goat’s cheese.

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