Tortine di Pomodori e Soppressata – Little Spicy Tomato and Soppressata Tarts

Soppressata is a spicy, pressed pork cured salame that comes from Treviso in the region of the Veneto. It is eaten as an antipasto and used to flavor many cooked dishes. It sings with flavor as part of this filling for small puff pastry tarts. Cut the tarts into wedges to serve as part of an antipasto or serve them individually for lunch or as a light supper entree.


  • 1 sheet frozen puff pastry, thawed but kept cold
  • 1 cup minced soppressata or salame
  • 1/4 lb provolone cheese,grated
  • 4 slices beefsteak tomatoes
  • 4 eggs, lightly beaten
  • 1 cup half/half
  • 1/2 tsp salt


  1. Preheat the oven to 425F
  2. Roll the sheet of puff pastry into a 14 inch rectangle. Use the base of a 4 or 5 inch tart shell with removable bottom to cut out 4 circles, each 5 inches in diameter.
  3. Press the circles into the tart shells. Place the shells on a rimmed baking sheet.
  4. Divide and spread the soppressata in the base of each tart shell. Sprinkle and divide the cheese on top. Lay a tomato slice on top of the cheese.
  5. In a bowl whisk the eggs, half and half, and salt. Divide and pour the mixture over the tart shells.
  6. Bake for 10-15 minutes or just until filling sets.
  7. When cool enough to handle, remove the bottom of the tart shell. Cut each tart into 4 wedges and serve as part of an antipasto or place each one without cutting, on individual dishes and serve with red beet and orange salad.

This recipe was featured on Season 19 - Episode 1914.

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