Cipolline Catanesi Recipe (Sicilian Onion Puff Pastry Tarts)

Cipolline Catanesi, onion puff pastry tarts piled on wood board.

Cipolline Catanesi Recipe (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!

Course antipasto, Snack

Cuisine Sicilian-Italian

Keyword Sicilian onion puff pastry tart with mozzarella and prosciutto cotto

Prep Time 1 15

Cook Time 35

Servings pieces

Calories 488kcal

Author Nadia Fazio

Ingredients

400 grams puff pastry dough 2 sheets, defrosted
3 tbsp olive oil
375 grams onions 2 large or 6 small, thinly sliced
125 ml tomato passata tomato purée
250 grams mozzarella or other cheese that melts well, cut into cubes or grated
125 grams prosciutto cotto (ham) 4 slices
salt to taste
1 large egg lbeaten, for brushing on the dough

Metric - US Customary

Instructions

Prepare the sauce

Make sure your puff pastry dough is defrosted according to the manufacturer's instructions.
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!
Stir in the tomato passata and cook for an additional 20 minutes until thickened. Add salt to taste.
Transfer to a bowl and let cool.

Assemble and bake

Meanwhile, halve each slice of prosciutto cotto for a total of 8 pieces. Cut mozzarella into cubes, or grate it if you prefer.
Line 2 baking sheets with parchment paper and preheat oven to 375 degrees F.
Using one sheet of puff pastry at a time, cut into 4 squares, approximately 13 x 13 cm.
Use a rolling pin to roll out each square into roughly a 16 x 16 cm square.
Place a heaping tbsp of the cooled onion tomato sauce in the center.
Place a slice of prosciutto cotto over the sauce.
Top with cubes of mozzarella.
Fold the 4 corners of dough toward the center. Pinch the seams to seal.
Place on the prepared baking sheets and continue with the remaining dough.
Brush each cipollina with eggwash and bake for 30-35 minutes until crisp and golden both on top and underneath.
Enjoy hot or at room temperature.

Notes

Substitutions and Variations

-In place of mozzarella, use any variety of cheese that melts well such as provolone or scamorza.
-For a vegetarian option, simply omit the prosciutto cotto.

Storage

Keep leftovers refrigerated for up to 3 days. Reheat in the oven until crisp.

Nutrition