Quick, easy, and delicious puff pastry tartlets with soppressata, marinara and hot honey!
The Deets
Say hello to the ultimate holiday appetizer: These puff pastry tartlets with sopressata, marinara and hot honey will be the star of the show. They are actually inspired by the Hellboy pizza at Paulie Gees in Brooklyn. I decided to turn them into a little holiday appetizer and they have been a family favorite ever since! They are little bite of pizza heaven that the whole family will love. These puff pasty tartlets are filled with marinara sauce, sopressata, and mozzarella cheese! What sets these tartlets apart is the homemade marinara sauce. I made my sauce from scratch using Tuttorosso tomato paste, whole peeled tomatoes, and crushed tomatoes. These tomatoes are just such high quality and when I’m making a sauce from scratch, their ingredients always guarantee a delicious result. Once you whip up your sauce you’ll fill the puff pastry up with the sauce, cheese and meat, and bake these tiny delicious bites! Trust me when I say you won’t be able to eat just one, I find these highly addicting!! If you love these little puff pastry tartlets, check out my other recipes here!
Puff Pastry Tartlets with Soppressata, Marinara and Hot Honey
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
- 1/2 cup red wine
- 1 (28 ounce) can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt
- 1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 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
- 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.
- Add in Tuttorosso Tomato Paste and stir until it is darkened and combined, about 3 minutes.
- 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.
- 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.
- 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.)
- 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.)
- Bake for 12 minutes or until golden brown. Remove from oven and drizzle each with hot honey.
