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Cherry tomato, harissa & salami tart
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320g pack puff pastry sheet
25g sundried tomato paste
25g apricot harissa (or rose harissa)
12 slices Italian Milano salami
400g cherry vine tomatoes, halved
1 Essential Free Range White Egg, lightly beaten
2 tbsp clear honey
2 tbsp pistachio kernels, roughly chopped
1. Preheat the oven to 180ºC, gas mark 4. Unwrap the puff pastry and lay it on a baking sheet with the baking parchment it comes with.
2. Fold in a 1cm border along all four edges, then flip the pastry over and run your finger around the border. It should create a natural dip. Score a 1cm border around the edge of the pastry, then use a fork to gently prick the base within it.
3. Mix together the tomato paste and harissa and spread over the base of the pastry, keeping within the scored lines. Lay the salami on top, overlapping where necessary, then scatter over the cherry vine tomatoes – don’t worry if some end up cut-side up and some are cut-side down.
4. Brush a little of the beaten egg around the edges of the pastry, then bake for 35 minutes, until the edges are risen and golden. Leave to cool for 10 minutes. Drizzle with the honey and sprinkle over the chopped pistachios before serving.
Typical values per serving:
This recipe was first published in August 2020.