Puff Pastry Tartlets with Soppressata, Marinara and Hot Honey

• Heat a Dutch oven and add olive oil over medium heat. Add in garlic, stirring until it gets golden, about 5 minutes. Add in red onion, pepper flakes and cook for another 5 minutes or so. 
• Add in Tuttorosso Tomato Paste and stir until it is darkened and combined, about 3 minutes. 
• Add wine and cook off for about 2 minutes. Once it is cooked off, add Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt and San Marzano Style Hand Crushed Tomatoes in  Puree with Basil & Sea Salt. Using kitchen scissors, cut tomatoes so they start to break down. Add in basil, salt and pepper.  Cover and cook over low to medium heat for 2 1/2 hours, stirring every so often.  
• Let cool and then use an immersion blender to blend your sauce until smooth (alternatively you could transfer to a food processor). Season to taste. 

FOR THE TARTLETS:

• Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle and then cut into squares.  (Note: depending on how big your muffin tin is, you will want to make sure the squares cover the whole rim of the cup.)
• Spray tin with non-stick oil and add your pastry squares.  Add in about a teaspoon of marinara to each cup, followed by grated mozzarella and your soppressata or pepperoni. (Note: make sure to not add too much filling to the tartlets as they will rise and can get messy.)
• Bake for 12 minutes or until golden brown.  Remove from oven and drizzle each with hot honey.