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 puff-pastry-sheets
  • 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



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

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

Add the Gorgonzola spread evenly over the whole surface and a sprinkling of grated Parmesan cheese, add the cherry tomatoes whole or cut in half, a drizzle of olive oil, a pinch of salt and dried oregano.
Fold the edges slightly inwards creating a border,  brush with some olive oil.

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

Remove from the oven, place slices of Salame Milano on top, which will cook slightly with the heat of the pie.



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