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Little Spicy Tomato and Speck Tarts

Tortine di Pomodori e Speck

Speck is a boned, salt-cured, smoked and aged pork product from the Alto Adige region in the north of Italy.  It is eaten as an\r\nantipasto and used to flavor many cooked dishes. It sings with flavor as part\r\nof this filling for small puff pastry tarts. Cut the tarts into wedges to serve\r\nas part of an antipasto or serve them individually for lunch or as a light\r\nsupper entree.



1 sheet frozen puff pastry, thawed but keptcold

1 cup minced Speck Alto Adige

1/4 pound provolone cheese, grated

4 slices beefsteak tomato

4 eggs, lightly beaten

1 cup Half and Half

1/2 teaspoon salt


Preheat the oven to 425°F.

Roll the sheet of puff pastry into a 14 inchrectangle. Use the base of a 4 or 5 inch tart shell with removable bottom tocut out 4 circles, each 5 inches in diameter.

Press the circles into the tart shells. Placethe shells on a rimmed baking sheet.

Divide and spread the soppressata in the baseof each tart shell. Sprinkle and divide the cheese on top. Lay a tomato sliceon top of the cheese.

In a bowl whisk the eggs, Half and Half, andsalt. Divide and pour the mixture over the tart shells.

Bake for 10-15 minutes or just until fillingsets.

When cool enough to handle, remove the bottomof the tart shell. Cut each tart into 4 wedges and serve as part of anantipasto or place each one without cutting, on individual dishes and servewith red beet and orange salad.

Note: Soppressata, Pancetta or Salame may be substituted for the Speck.

This recipe is featured on show 1914 - LittleVegetable Tarts.



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