I first wrote about this tarte soleil four years ago in a post filled with notes but no actual recipe write-up. After all these years, this still as much a favorite as ever, and I decided it was time to properly post this recipe. I always make it for my friend Karen’s new years party, but I also make it any time I need a quick and delicious appetizer.
Tarte soleil basically refers to a pastry formed by sandwiching a filling between two round pieces of dough, which is cut into rays and then each ray twisted before baking. The “soleil” refers to the sun, which is what these tarts resemble with their rays emanating from a center circle.
This version was inspired by Smitten Kitchen’s Tarte Soleil, except made with an Autumn Pesto. I combine parsley, sage, rosemary, and thyme in a food processor, along with seeds (either pepitas or sunflower seeds) and olive oil, and pulse until uniform. I started using seeds because my friend Karen, who hosts the new year’s party I attend, is allergic to nuts, but I think the seeds add something to the flavor. Half of this mixture is spread over a sheet of puff pastry, and the other half is stashed for another day.
The most time-intensive part of the whole dish is cutting the rays and twisting each one, but even that doesn’t take too long. I don’t usually brush it with an egg wash or any other wash – I know that any wash that drips onto cut edges can keep the pastry from puffing, and trying to avoid them would make it really fussy. It browns great without anything, it just doesn’t have the shiny finish.
While it’s baking, whip up a creamy feta spread to serve alongside. I usually use Pepperidge Farm brand puff pastry, which is nondairy (it’s marked pareve, which means it doesn’t contain either meat or dairy, making it suitable for vegans and dairy-free individuals), so that the twists are nondairy for those who don’t eat it, and those who do get a wonderful spread that really augments the flavor of the twists.
While this has become a new year’s favorite for us, I urge you to try it any time you need a stunning and easy hors d’ourves. It can also be made ahead of time and stashed, unbaked, in the freezer. Just put it straight in the oven from the freezer; it will likely take a little longer to brown, but just keep an eye on it.
Ingredients
- 1 - 17.3 ounce package Pepperidge Farm puff pastry, thawed according to package directions
Autumn Pesto:
- 1/2 cup sunflower seeds, toasted
- 1 clove garlic
- 1/2 bunch flat leaf parsley
- 1 bunch sage
- 1/2 bunch thyme
- 1 bunch rosemary
- olive oil
Feta Dip:
- 6 ounces feta cheese
- 2 ounces cream cheese
- 1/3 cup olive oil
- 2 tablespoons lemon juice
Instructions
- To make the pesto, strip the herbs from their stems. "Bunch" refers to the size that you can purchase at any store. The ratios aren't super important, but you basically use a full bunch each of the sage and rosemary and about a half bunch of thyme. Celery usually comes in a larger bunch, so a a half is usually about the same volume as all the other herbs combined.
- Place the sunflower seeds, garlic clove, and herbs in a food processor and let it run until the herbs are chopped and the mixture is fairly uniform. Drizzle olive oil in while the machine is running. You will likely use 1/3-1/2 cup olive oil. It should be loose enough to be spreadable but not so loose that it can run. This can be refrigerated for several days or frozen for at least a year.
- To make the tarte, preheat the oven to 425 degrees F. Unwrap the first sheet and roll it out until it is relatively thin but not so thin that it might rip or tear. I can usually get it to the width of a half sheet baking pan. When the pastry is rolled out, carefully move it aside and roll the second one. Lay the second sheet on top of the first to see if they have been rolled to the same size, and roll them additionally if needed so that they're generally the same size.
- Cut a piece of parchment that will fit on your baking sheet, and stack the two sheets of pastry on top of one another. Find a large bowl, pot, or pan that will give you a template to cut a circle, as large as possible. You should only trim the corners, the circle should reach to the edges. Reserve the corners for another use.
- Carefully lift off the top sheet of pastry, and set aside. Carefully spread the pesto all along the bottom pastry; it should be about half the quantity that was made. You want a generous but not too thick layer. There is no need to leave more than a 1/4" space along the outer edge.
- Place the top sheet of the pastry on top of the layer of pesto. If needed, press slightly down to help it adhere across the entire surface. Place a small cup, bowl, or canning jar upside down in the middle of the pastry (it should leave a small indentation).
- Using a small, sharp knife, make a cut through the layers of pastry from the edge of the cup to the edge of the pastry. Make three more cuts, dividing the circle of pastry into quarters. Cut each quarter into 8 sections, for 32 total sections. When all cuts have been made, remove the cup. Carefully slide the parchment with the pastry on to the baking sheet.
- Lift each radial section up just enough to make sure it free from the adjoining sections (if not, use the knife to carefully re-cut to free it) and twist it three to four times until it looks nicely twisted. It doesn't matter which direction you twist it as long as all sections are twisted in the same direction. Continue twisting each section until they have all been done.
- Place the baking sheet in the oven and bake until golden brown, about 15-25 minutes. While it is baking, prepare the dip. Serve the tarte soleil hot, warm, or at room temperature with the dip alongside.
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- To make the feta dip, place the feta, cream cheese, and lemon juice in a clean food processor and pulse to combine. Start with several tablespoons of olive oil, and pulse to fully mix. It should be loose enough to dip but not runny; usually the full amount of olive oil is needed but depending on feta brands, sometimes that much oil makes the dip look greasy and a little too loose, so it is better to add it gradually. Taste, and add salt if needed.
- Dip can be stored in the fridge for about a week. Extra dip can be frozen (I like to use wide mouth half pint canning jars) and then defrosted for later use. If you would like a dairy free version, it has been tested with Follow Your Heart brand vegan feta and Tofutti brand cream cheese, and the taste is indistinguishable from the dairy version.