Puff Pastry Tartlets with Soppressata, Marinara and Hot Honey

The ultimate holiday appetizer: These are puff pastry tartlets with sopressata, marinara and hot honey. 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! I made my sauce from scratch using Tuttorosso tomato paste, whole peeled tomatoes, and crushed tomatoes. They’re just such high quality and when I’m making a sauce from scratch, their ingredients always guarantee a delicious result (which is quite a relief especially around the holidays).

Puff Pastry Tartlets with Soppressata, Marinara and Hot Honey

Print Recipe


  • 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


  • 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.

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.