Friday, December 25, 2015

Easy Cheesy Salami Tomato Tart #FridayPieDay

Easy to throw together, this tart starts with puff pastry, topped with pesto, salami, fresh tomatoes and semi-soft cheese, for a savory slice of deliciousness that’s perfect for lunch or dinner. Or enjoy it cold the next day for breakfast. I did!

Merry Christmas, everyone!

It is my pleasure to join my friend, Heather, today for another edition of Friday Pie Day. Make sure to scroll on down to the bottom for the link to her take on classic mince pies.

One of the standard items in my freezer is pre-rolled puff pastry. It thaws fairly quickly and I find it can be ready to unroll by the time my oven preheats, which makes tart making a breeze. The filling is easily adapted to whatever you have on hand - as long as you make sure to include some melty cheese! - so it’s perfect for busy days when you want a special meal but are short on time. Like during the holidays.

This tart is adapted from a recipe at cuisineAZ.

8 oz or 225g all butter puff pastry dough
3 1/2 oz or 100g salami
3 medium tomatoes (Mine weighed about 9 oz or 260g.)
8 3/4 oz or 250g semi-soft cheese (I used Morbier.)
3 tablespoons fresh pesto (Mine was made with wild rocket or arugula.)
Freshly ground black pepper

Optional garnish: chopped green onions

Preheat your oven to 400°F or 200°C and line your tart pan with baking parchment.

Unroll your puff pastry dough circle (or roll it out with a rolling pin if it’s in a block) and fit it into your tart pan.

Dock the dough with a fork and bake in your preheated oven for about 8-10 minutes.

Remove from the oven and then turn the temperature down to 350°F or 180°C.

Spread the base of the tart with the pesto.

Top with salami.

Slice your tomatoes very thinly. Cut the hard rinds off of your cheese and slice it as thinly as possible, which frankly is a little tricky with a semi-soft cheese. Do your best.

Top the salami with the tomato slices.

Then top the tomatoes with the cheese slices and give the whole tart a good few grinds of black pepper.

Bake in your preheated oven for about 25-30 minutes or until the cheese is all melted and golden.

Sprinkle with chopped green onions, if desired.

Allow to cool slightly before cutting and serving. You can also serve it at room temperature.


This easy cheesy salami tomato tart is my contribution to this month's Friday Pie Day, the brilliant creation of Heather from All Roads Lead to the Kitchen. (Formerly girlichef.)

I am pleased to join her on the last Friday of each month for pie and crust recipes, techniques, tools of the trade, and other inspiration.

This month Heather has baked mini cranberry mince pies, an essential for Christmas!

For more information and recipes, please check out her #FridayPieDay page!


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