Herb and Nut Crusted Salami, Spinach and Tomato Tarts

I had a bunch of awesome ingredients leftover from a week or so worth of shoots, and I had to come up with a little snack, since these things don’t just happen by themselves…

 

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See, when you are a freelancer working from home, like me, the hardest thing ever, is to pace yourself when it comes to snacking. I find myself more than once scouring through the kitchen, craving something to chew on while I’m glued to the pc.

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I had leftover puff pastry in the freezer and some salami, sad looking spinach and withered cherry tomatoes in the fridge. I decided to do something new with the pastry and so I chopped peanuts and parsley, sprinkled it over the pastry and rolled it out.

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I think it was a rather brilliant idea, the pastry are crunchy, nutty and full of flavour. Simply combine your filling with mayonnaise and egg – and you are ready to roll. Literally.

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Don’t you think these little morsels are just perfect?

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The great thing is that you can add your own variety of ingredients in there – think bacon, feta, sun dried tomato, mushrooms or chicken. They will sure go down a treat this holiday!

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Print Recipe
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.
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Rating: 0
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Course lunch, snack
Prep Time 10 min
Cook Time 20 min
Servings
tarts
Ingredients
Course lunch, snack
Prep Time 10 min
Cook Time 20 min
Servings
tarts
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. Chop the salami fine and mix it with the sauteed ingredients.
  3. Add the mayonnaise, whisked egg and seasoning. Mix well and set aside.
  4. 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.
  5. 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.
  6. Scoop the filling mixture into the middle of the pastry discs and top each spoonful off with a sliced cherry tomato.
  7. Bake in the oven at 180 degrees until the pastry is golden and filling is set – about 20min.
  8. Serve with sour cream.
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