There's so much to love about a simple and delicious puff pastry tart — flakey and golden pastry and endless savoury possibilities. For a taste of Calabria, in Southern Italy, we've paired pork and fennel sausage, sharp pecorino cheese, sweet red onions, and fragrant orange blossom honey with generous dollops of Calabrian-style chilli (known as bomba calabrese). The sausage meat is perfectly seasoned with fresh herbs and spices, including sage, oregano, fennel seeds and black pepper, so all of the hard work has already been done for you. This delicious puff pastry tart is ready to serve in under an hour and perfect for entertaining friends, simply prepare in advance and refrigerate until you are ready to bake, then serve while still warm.
Calabrian style chilli (bomba Calabrese) e.g. Bippi’s
red onion, sliced
Preheat the oven to 190 C fan-forced (210 C conventional). Defrost the pastry sheet and then chill in the refrigerator for at least an hour.
Place the pastry onto a sheet of greaseproof baking paper so that it can be easily transferred onto a large baking tray later.
Leaving a 2cm border around the edge of the pastry sheet, prick the pastry all over with a fork.
Break the sausage meat into small pieces and spread out over the pastry.
Toss sliced red onion with olive oil, then scatter onion over the sausage meat. Next, grate pecorino cheese over the top of the sausage and onion. Finally, drizzle honey all over, followed by a scattering of fennel seeds.
Fold in the edges of the pastry, then transfer to a baking tray and brush with egg wash. Bake for 35-40 minutes until the pastry is golden.
Once cooked, top with more grated cheese, sliced onions and a generous amount of Calabrian-style chilli. Serve while still warm.