Tarte Soleil Appetizer is a French-inspired pull-apart puff pastry that always makes the greatest impression among your guests. It comes here in 5 easy ways and different fillings, so you never run out of options!
For the crust:
- 2 puff pastries, cut into equal size circles (or alternatively 2 classic pie crusts)
- 1 large egg, for brushing
- Black and white sesame, for decoration
Option 1: Tapenade & ricotta
- Plain ricotta cheese
- Black olive tapenade
Option 2: Goat cheese & sun-dried tomatoes
- Fresh goat cheese
- Sun-dried tomatoes, mixed in a food processor
Option 3: Homemade garlic butter
- 5 ounces (150g) unsalted butter, softened at room temperature
- 4 to 6 cloves garlic, minced
- 1 handful parsley, minced
- 1 teaspoon lemon juice
- Salt, to taste
Option 4: Basil pesto
- Basil pesto
- Grated parmesan cheese
- Pine nuts
Option 5: Tomato sauce & grated cheese
- Tomato paste
- Herbes de Provence
- Salt and pepper
- Grated cheese
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Roll out the first piece of puff pastry into a 12-inch (30 cm) circle. Repeat with second dough, setting one aside in the fridge until needed.
For the filling:
- Spread the filling, leaving 1/2-inch (1,5 cm) from the edges:
- Option 1: Spread a thin layer of ricotta cheese, then one layer of black olive tapenade on top.
- Option 2: Spread a thin layer of sun-dried tomatoes paste (obtained by mixing the sun-dried tomatoes in a food processor), then sprinkle some fresh goat cheese on top.
- Option 3: Prepare the garlic butter by combining all the ingredients together in a small bowl. Spread one medium layer over the crust. Place the crust in the refrigerator for 5 minutes until set.
- Option 4: Mix the basil pesto with the grated parmesan cheese in a small bowl, so that you get a rather thick paste. Then spread over the pie crust.
- Option 5: Spread the tomato pesto in a thin layer, sprinkle some herbes de Provence, season with salt and pepper, and add the grated cheese on top.
- Dab edges with water and place second dough on top.
- Set a small glass upside down in the middle. Using a sharp knife, cut away from glass in quarters.
- Cut each quarter in half, then make 3 strips inside each half (making 6 strips into each quarter). Repeat in the other quarters until you have a 24 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up.
- Remove the glass. Place your finger near the center of each ray (where it is most likely to break off prematurely) and gently twist each strand a few times.
- Brush with beaten egg (with one tablespoon of water), sprinkle sesame seed and bake for 30 to 35 minutes, until golden brown all over. Let cool on the baking sheet for 10 minutes, then transfer to a serving platter. Tear off rays of sun, and enjoy!
Keywords: Tarte soleil appetizer