Recipe for Salami, Spinach and Tomato Tarts to serve as a starter
15 ml olive oil
½ onion, chopped fine
½ teaspoon minced garlic
2 cups baby spinach
8 slices of salami
4 tablespoons mayonnaise
3 eggs, whisked
salt and black pepper to season
1 roll ready to use Puff Pastry
flour for dusting
a handful of peanuts, chopped
a handful of fresh parsley, chopped
1 cup cherry tomatoes, sliced
sour cream to serve
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.
Chop the salami fine and mix it with the sauteed ingredients.
Add the mayonnaise, whisked egg and seasoning. Mix well and set aside.
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.
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.
Scoop the filling mixture into the middle of the pastry discs and top each spoonful off with a sliced cherry tomato.
Bake in the oven at 180 degrees until the pastry is golden and filling is set – about 20min.
Serve with sour cream.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.