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
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.
