Mortadella Toaster Tarts
INGREDIENTS
- 1/4 cup (60 mL) thinly sliced, roasted red peppers
- 1 tbsp (15 mL) capers
- 6 oil-packed, pitted black olives, chopped
- 1 1/2 tsp (7 mL) lemon juice
- 1 pkg (400 g) prepared pie crusts, thawed according to package directions
- 4 slices San Daniele® Mortadella, cut into strips
- 4 slices provolone cheese
- 1 egg, beaten
Directions
- Preheat oven to 350ºF (180ºC). Toss together red peppers, capers, olives and lemon juice; set aside.
- Lay pie shells on work surface. Trim each shell to create large square (reserve scraps for another use). Cut each square into four smaller squares. Arrange mortadella in centre of 4 pastry squares, leaving small border of pastry. Top with red pepper mixture and slice of provolone.
- Brush exposed pastry with egg; top with remaining pastry squares, pressing edges to release any excess air and enclose filling. Crimp edges using tines of fork to seal tightly. Make 2 small slits in centre of each tart; brush tops with egg. Arrange on parchment paper–lined baking sheet.
- Bake for 18 to 20 minutes or until golden brown. Let cool for 10 minutes. Make-ahead: Let cool completely; refrigerate in airtight container between sheets of parchment paper for up to 5 days. Reheat in the toaster until heated through.
- Tip: Sprinkle pastry scraps with grated Parmesan cheese and Italian seasoning. Bake until golden brown and serve with warm marinara sauce for a quick and tasty snack.
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