Puff Pastry Tartlets with Soppressata, Marinara and Hot Honey
25 minutes
Prep Time
3 hours
Cook Time
12
Servings
This is a take on an incredible pizza I had in NYC with my family that has a delicious spicy marinara, soppressata and hot honey. I turned that pizza into a delicious holiday appetizer! @bon_abbetit @thefeedfeed
Ingredients
- 1/4 cup olive oil
- 8 garlic cloves, crushed
- 1 large red onion, chopped
- 1 teaspoon red pepper flakes, crushed
1 teaspoon Tuttorosso® Tomato Paste 6 oz
- 1/2 cup red wine
1 (28 ounce) can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt 28 oz
1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt 28 oz
- 1/3 cup basil leaves, torn
- Kosher salt and freshly ground black pepper to taste
- 1/2 sheet puff pastry, thawed
- all-purpose flour, for rolling
- 12 slices soppressatta, or spicy pepperoni
- 8 ounces fresh mozzarella cheese, grated
- honey, hot for serving
Instructions
Step one
Heat a Dutch oven and add olive oil over medium heat. Add in garlic, stirring until it gets golden, about 5 minutes. Add in red onion, pepper flakes and cook for another 5 minutes or so.
Step two
Add in Tuttorosso Tomato Paste and stir until it is darkened and combined, about 3 minutes.
Step three
Add wine and cook off for about 2 minutes. Once it is cooked off, add Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt and San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt. Using kitchen scissors, cut tomatoes so they start to break down. Add in basil, salt and pepper. Cover and cook over low to medium heat for 2 1/2 hours, stirring every so often.
Step four
Let cool and then use an immersion blender to blend your sauce until smooth (alternatively you could transfer to a food processor). Season to taste.
Step five
Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle and then cut into squares. (Note: depending on how big your muffin tin is, you will want to make sure the squares cover the whole rim of the cup.)
Step six
Spray tin with non-stick oil and add your pastry squares. Add in about a teaspoon of marinara to each cup, followed by grated mozzarella and your soppressata or pepperoni. (Note: make sure to not add too much filling to the tartlets as they will rise and can get messy.)
Step seven
Bake for 12 minutes or until golden brown. Remove from oven and drizzle each with hot honey.
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