Hot Gipsy Tartlets

Hot Gipsy Tartlets

1 package frozen puff pastry (450 g / 1 lb)
50 g [1,75 oz] cooked ham
2 slices of Cheddar
2 onions
2 tomatoes
2 tablespoons flour
2 tablespoons butter or margarine
12 slices salami sausage
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon mushroom powder
4 tablespoons chopped parsley
50 g [1,75 oz] of butter or margarine


[1] Thaw the dough. Cut ham and cheese into cubes. Cut onions and tomatoes into slices.

[2] Roll out the dough to about 1 cm / 2/5 in thick wafers, slightly larger than  small tart moulds. Butter and sprinkle the moulds, press the dough wafers firmly into the bottom and along the edges of the moulds.

[3] Clean cut the dough along the mould edge and make a strip of the cut off, put this around the edge of the dough when the mould is filled. Prick dough bottom with a fork.

[4] Fill tarts with salami slices, ham cubes and onion slices, sprinkle with pepper, paprika and mushrooms powder, add the tomato slices and cheese on top and sprinkle with parsley. Add a few globs of butter just before putting the tarts int o the oven.

[4] Bake at 180 C / 355 F for about 30 minutes.

Recommended drink: Italian red wine.