Ingredients

Steps

• Heat the oven to 200°C.
• Thaw the pastry and roll it out until thin.
• Cut the pastry into rounds slightly larger than the diameter of the salami.
• Brush each round with beaten egg and top with a slice of salami.
• Bake for 10 minutes until the pastry borders are puffy and golden.
• Transfer the tarts to a wire rack to cool and crisp.
• Serve at room temperature topped with a small dollop of pesto.