Cipolline Catanesi (Sicilian Onion Puff Pastry Tarts)
A delicious example of Sicilian street food, cipolline Catanesi are onion puff pastry tarts filled with slow cooked onions in tomato sauce, cheese and prosciutto cotto all wrapped in flaky, buttery puff pastry to create the perfect little bundle!
- Prep time
- 1 hr 15 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 400 g puff pastry dough (2 sheets, defrosted)
- 3 tbsp olive oil
- 375 g onions (2 large or 6 small, thinly sliced)
- 125 ml tomato passata (tomato purée)
- 250 g mozzarella (or other cheese that melts well, cut into cubes or grated)
- 125 g prosciutto cotto (ham) (4 slices)
- salt to taste
- 1 large egg (lbeaten, for brushing on the dough)
Instructions
- 1
Make sure your puff pastry dough is defrosted according to the manufacturer's instructions.
- 2
Heat olive oil in a large skillet over medium heat. Sauté onions and a pinch of salt, stirring frequently, until golden, about 25 minutes. Do not let the onions burn!
- 3
Stir in the tomato passata and cook for an additional 20 minutes until thickened. Add salt to taste.
- 4
Transfer to a bowl and let cool.
- 5
Meanwhile, halve each slice of prosciutto cotto for a total of 8 pieces. Cut mozzarella into cubes, or grate it if you prefer.
- 6
Line 2 baking sheets with parchment paper and preheat oven to 375 degrees F.
- 7
Using one sheet of puff pastry at a time, cut into 4 squares, approximately 13 x 13 cm.
- 8
Use a rolling pin to roll out each square into roughly a 16 x 16 cm square.
- 9
Place a heaping tbsp of the cooled onion tomato sauce in the center.
- 10
Place a slice of prosciutto cotto over the sauce.
- 11
Top with cubes of mozzarella.
- 12
Fold the 4 corners of dough toward the center. Pinch the seams to seal.
- 13
Place on the prepared baking sheets and continue with the remaining dough.
- 14
Brush each cipollina with eggwash and bake for 30-35 minutes until crisp and golden both on top and underneath.
- 15
Enjoy hot or at room temperature.