Tomato tarts Margherita

    55 min

    Delicious, crisp tarts with puff pastry bases, topped with a rich tomato sauce, mozzarella and salami and baked until risen and bubbling, served scattered with oregano.

    1 person made this

    Makes: 4 Tarts

    • For the sauce
    • 2 tablespoons sunflower oil
    • 1/2 onion, peeled and finely chopped
    • 2 cloves garlic, peeled and crushed
    • 1 (400g) tin Cirio® chopped tomatoes
    • 2 teaspoons caster sugar
    • salt and freshly ground black pepper
    • For the tart
    • 1 (400g) pack ready rolled puff pastry
    • 225g mozzarella, sliced
    • 4 slices salami
    • 1 egg, beaten
    • fresh oregano, ripped
    • watercress for decoration

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. First make the tomato sauce. Heat oil in a pan and fry onion and garlic over gentle heat until softened but not brown. Pour over Cirio chopped tomatoes and sugar. Bring to bubbling and reduce slightly. Season with salt and freshly ground black pepper. Cool.
    2. Preheat the oven to 200 C / Gas 6.
    3. Place pastry on a worktop and unroll flat. Using a saucer as a template, cut out 4 circles. Discard extra pastry. Spread over the cooled tomato sauce, leaving a rim of 1cm (1/2 in). Top with mozzarella and finish with a slice of salami. Brush egg wash over the exposed edge of the pastry.
    4. Bake in the preheated oven until pastry is crisp, airy and golden, about 10 minutes. Serve warm scattered with ripped oregano leaves. Garnish with watercress.

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