A warm and portable version of the Italian-inspired layered sandwich, these tarts are filled with traditional mortadella, provolone and a simple roasted red pepper salad. Best of all, they can be made in advance, then warmed in the toaster.
• 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
1. Preheat oven to 350ºF (180ºC). Toss together red peppers, capers, olives and lemon juice; set aside.
2. 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.
3. 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.
4. 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.
5. 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.