Step 1

Preheat oven to 400 degrees F. Line a medium-sized baking sheet with parchment. Place your rolled out puff pastry onto the baking sheet. Spread the pesto into the center, leaving a 1-2’’ border around the edge. Place the cut salami in a single layer, followed by the mozzarella and sun-dried tomatoes. Fold the edges of the pastry over and in about 1’’, then brush with the egg wash. Finish the tart with a dusting of crumbled Parmesan, making sure to get the crust as well as the center. Bake for 15-20 minutes or until browned and puffed.

Step 2

Serve warm with fresh thyme sprigs and a drizzle of olive oil.