Tomato, salami and mozzarella tart

Tomato, salami and mozzarella tart


1 person made this

About this recipe: So easy to make - puff pastry open tart with tomato, salami, mozzarella cheese, herbs and onion. Serve with salad for lunch.

Samantha's Supper Kent, England, UK

Serves: 2 

  • 190g chilled ready rolled puff pastry
  • 1/2 tablespoon tomato puree
  • 80g grated mozzarella cheese
  • 4 to 6 slices salami, chopped into large chunks
  • herbes de provence or mixed herbs, to taste
  • 1/2 vine ripened tomato, sliced (see note below)
  • salt and black pepper to taste
  • 1/4 onion, sliced
  • 1 beaten egg or milk for glaze
  • olive oil for serving (optional)

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Remove the pastry from the fridge 20 minutes before use. Preheat the oven to 220 C / Gas 7.
  2. Indent a 0.5cm border around the edges of the pastry. Spread the tomato puree on the base followed by the cheese, salami, herbs, tomato, salt, pepper and onions.
  3. Spread the tomato puree on the base followed by the cheese, salami, herbs, tomato, seasoning and onion.
  4. Make light cuts with a knife around the border and brush the border with beaten egg or milk.
  5. Place on a baking tray along with the greaseproof paper (if the pastry did not come with the paper - line a tray with greaseproof paper before lifting the tart onto it).
  6. Bake in the oven for 35-40 minutes or until bubbly and golden brown.
  7. Drizzle with a little olive oil before serving (optional).


Tomatoes if overly juicy can make the pastry soggy whilst baking. I slice mine, sprinkle with salt and leave for 30 minutes before blotting with kitchen roll and draining away the excess juice. This is also lovely made with semi-dried tomatoes which will resolve the problem if tomatoes are too juicy.

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