Salame and Gorgonzola Puff Pastry Pie

A distinct taste for this flaky pie with salami and gorgonzola cheese, also quick and easy to make with chilled puff pastry sheets.

Serves 3-4, Preparation 10 mins, Cooking 20 mins

1 store-bought round-shape puff pastry sheet
Gorgonzola cheese, to taste
Salame Milano, to taste
Grated Parmigiano cheese, a handful
Cherry tomatoes, as many as you like
Dried Oregano, a sprinkling
A pinch of fine salt
Olive oil, a tablespoon + a drizzle

Method

Preheat the oven to 180 C / 350 F / Gas 4.

Unroll the puff pastry sheet, place it on a tart/pizza baking tray with the baking paper, prick the bottom with a fork to prevent it from puffing up during cooking in the oven.

Spread the Gorgonzola evenly over the whole surface, a sprinkling of grated Parmigiano cheese, add the cherry tomatoes whole or halved, drizzle with olive oil, a pinch of salt and dried oregano.

Fold the edges slightly inwards to create a border, brush with some olive oil.

Bake in the preheated static oven for about 20 minutes or until the crust on the edge is golden brown.

Remove from the oven, place slices of Salame Milano on top as they will warm through slightly with the heat of the pie.
Serve.