Spicy Pineapple & Prosciutto Tarts
- 1 pineapple, skin and core removed then cut unto 6 slices
- 1/4 cup brown sugar
- 1/2 tsp ground ginger
- 1 tbsp gochugaru (Korean red pepper flake)
- 1/2 cup green onion, finely sliced
- Kosher salt
- 4 tbsp unsalted butter
- 1 package pre-rolled puff pastry (2 sheets), thawed
- 1 egg
- Splash of milk or water
- 226g/8 oz sliced prosciutto
- Roasted white and black sesame seeds
- Spicy mayo, for garnish
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email email@example.com or call 519 488 0316
Few things are as good as caramelized pineapple. Embellish it with a little spicy pepper, salty cured pork with a drizzle of spicy mayo and you’ve got yourself a knock-out party appetizer.
- In a large bowl, combine brown sugar, ginger, gochugaru, and a pinch of salt. Pat the pineapple dry to remove excess liquid then add to sugar mixture, gently tossing to coat each piece of fruit.
- Melt butter in a large frying pan over a medium-high heat. Working in batches, fry pineapple rings until sugar has caramelized and each side is golden. Remove from pan to let cool. Once cool, cut each ring into 4 pieces.
- Pre-heat the oven to 400℉. Roll out your pastry dough and cut each sheet into 12 even squares. Transfer to baking sheet lined with parchment paper. Make an egg wash by beating the egg with a splash of milk. Lightly brush each pastry square with egg wash and score with fork a few times. Finally, place a piece of pineapple and a sprinkle of green onion on top of each square.
- Baked for 12 to 15 minutes, or until the pastry is golden brown and the pineapple is tender. Let rest for 10 minutes then pile a piece of prosciutto atop each pastry. Finish with sprinkle of white and black sesame seeds and a drizzle of sriracha mayo.