Herb and Nut Crusted Salami, Spinach and Tomato Tarts
An easy and fuss free snack prepared by using puff pastry – with chopped peanuts and parsley in the crust, filled with salami, spinach and cherry tomatoes.
Herb and Nut Crusted Salami, Spinach and Tomato Tarts An easy and fuss free snack prepared by using puff pastry – with chopped peanuts and parsley in the crust, filled with salami, spinach and cherry tomatoes. |
| Servings | Prep Time |
| 8tarts | 10min |
| Cook Time |
| 20min |
|
|
Ingredients
- 15ml olive oil
- 1/2 onionfinely chopped
- 1/2teaspoon crushed garlic
- 2cups baby spinach
- 8slices salami
- 4tablespoons mayonnaise
- 3large eggswhisked
- salt and black pepperto season
- 1roll puff pastrystore bought
- flourfor dusting
- handful peanutschopped
- handful parsleychopped
- 1cup cherry tomatoessliced
- sour creamto serve
Instructions
- Heat the olive oil in a saucepan and saute the onion and garlic. Chop the spinach and add it to the hot pan, allow to wilt and mix with onion and garlic. Remove from heat.
- Chop the salami fine and mix it with the sauteed ingredients.
- Add the mayonnaise, whisked egg and seasoning. Mix well and set aside.
- Dust a clean surface with flour and roll out the puff pastry. Sprinkle chopped peanuts and chopped parsley over the pastry and give it one more roll.
- Cut disks from the rolled out pastry and score them in a circle just off the edge of the disc. Add more peanuts and parsley to the edges if you like.
- Scoop the filling mixture into the middle of the pastry discs and top each spoonful off with a sliced cherry tomato.
- Bake in the oven at 180 degrees until the pastry is golden and filling is set – about 20min.
- Serve with sour cream.