Puff Pastry Tartlets with Soppressata, Marinara and Hot Honey
Prep time 25mins
Cook time 3hrs
Serves or Makes: 12

Recipe Card

For the marinara sauce


For the tartlets


  • 1/2 sheet puff pastry, thawed
  • all-purpose flour, for rolling
  • 12 slices soppressata or spicy pepperoni
  • 8 ounces fresh mozzarella, grated
  • hot honey, serving


  • Step 1

    Heat a dutch oven and add olive oil over medium heat. Add in garlic, stirring until it gets golden, about 5 minutes. Add in red onion, pepper flakes and cook for another 5 minutes or so.

  • Step 2

    Add in Tuttorosso Tomato Paste and stir until it is darkened and combined, about 3 minutes.

  • Step 3

    Add wine and cook off for about 2 minutes. Once it is cooked off, add Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt and San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt. Using kitchen scissors, cut tomatoes so they start to break down. Add in basil, salt and pepper. Cover and cook in medium to low heat for 2 1/2 hours, stirring every so often.

  • Step 4

    Let cool and then use an immersion blender to blend your sauce until smooth (alternatively you could transfer to a food processor). Season to taste.

  • Step 5

    Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle and then cut into squares. [Note: Depending on how big your muffin tin is, you’ll want to make sure the squares cover the whole rim of the cup.]

  • Step 6

    Spray tin with non-stick oil and add your pastry squares. Add in about a teaspoon of marinara to each cup, followed by grated mozzarella and your soppressata. [Note: Make sure to not add too much filling to the tartlets as they will rise and can get messy.]

  • Step 7

    Bake for 12 minutes or until golden brown. Remove from oven and drizzle each with hot honey.