Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 18 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
18
- 20grams unsalted butter, chopped
- 2 red onions, halved, thinly sliced
- 1tablespoons red wine vinegar
- 1tablespoons brown sugar
- 2 sheets frozen puff pastry, just thawed
- 18 slices Bertocchi Flat Soppressa hot Salami
- 1/2 cup grated parmesan
- 1/4 bunch basil, small leaves picked
Nutrition per serving
889kJ / 212Cal
889 Kilojoules or 212 Calories
10% of daily energy intake*
Protein
10.7grams
Fat
13.9grams
Carbs
10.8grams
Sugars
1.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Every bite of these simple, elegant savoury tartlets bursts with delicious Italian flavours.
Instruction tip
Shopping tip:You can also find Bertocchi Chilli Soppressa Salami and Chorizo Salami in the deli.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Grease and line two baking trays with baking paper. Melt butter in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until soft. Add vinegar and sugar and cook, stirring, for 3 minutes or until caramelised. Cool.
Step 2 of 3
Using a large sharp knife, cut each sheet of pastry into 9 squares. Place pastry squares on prepared trays. Top pastry with caramelised onion, then a slice of salami. Sprinkle with parmesan. Bake for 12-15 minutes or until puffed and golden-brown. Cool slightly.
Step 3 of 3
Serve salami tarts sprinkled with basil.
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