Tarte Au Soleil with Pesto

Let me show you how to whip up a charming French appetizer called a tarte au soleil. It’s a fantastic easy appetizer idea perfect for low-stress entertaining, made with store-bought puff pastry for a shortcut that’s still impressive.

This is one of my go-to puff pastry recipes during the holidays because it’s surprisingly simple but looks like you’ve spent ages on it! Guests always get that “wow” moment thanks to its stunning sunburst shape. The best part? It’s super quick to prep and you can even have it ready ahead of time—then just pop it in the oven right before guests arrive!

• A tarte au soleil is a delightful French treat made by layering a tasty filling between sheets of puff pastry.
• Then, the pastry’s cut and twisted into sun rays, shaping a big round tart that looks just like a shining sun. That’s where it gets its name, “sun tart.”
• My French family always tells me it’s from the South of France — a sunny spot famous for pesto and good vibes!

Typically, it’s offered as a savory snack during the French cocktail hour called Apero, which is basically a relaxed party lasting hours. So a filling appetizer that’s easy to nibble on is a must-have!

Welcome! You’re about to master the art of a beautiful, eye-catching tarte au soleil that’s actually really simple to make. Using just store-bought puff pastry, some pesto or a sweet alternative like Nutella, and an egg for shine, you’ll create a stunning “sun” tart that’s perfect for holiday parties or casual cocktail gatherings.

I’ll guide you through everything step by step: how to roll the pastry so it stays smooth, how to cut and twist the rays perfectly, the easy egg wash trick for that golden glow, plus handy make-ahead and freezing tips so you can bake it fresh to impress your guests. This recipe serves about 8 people as an appetizer and is versatile enough for both sweet and savory fillings.

• Here’s what’s included: a simple list of ingredients, clear directions for assembly and baking, photos to help you nail each twist, and troubleshooting tips (like preventing soggy bottoms, making even rays, and egg wash alternatives).
• Also, you’ll find serving tips, delicious twists for sweet and savory versions, and answers to all the common questions so you can put your own spin on this crowd-pleaser.

Ready to get started? Follow the step-by-step instructions below (with timers!) and soon you’ll have a golden, flaky tarte au soleil shining on your table.

Why Puff Pastry Shines

This is exactly why puff pastry is my holiday kitchen hero! It does the heavy lifting, turning simple ingredients into something that looks and tastes fancy without the fuss—perfect alongside a cozy bowl of Tomato Bisque.

Just Three Simple Ingredients

• 2 sheets puff pastry, cut into large 10” (25 cm) circles
• 3 tbsp (45ml) store-bought pesto OR Nutella for the sweet version
• 1 egg, beaten
• sesame seeds for decorating (optional)

Roll, Shape, and Bake the Tart

1. Preheat oven to 400°F (200°C).
2. Roll out each sheet of puff pastry gently to smooth seams.
3. Use a 10-inch dinner plate to cut a 10-inch circle from each pastry sheet.
4. Transfer the bottom pastry circle to a rimless flat baking sheet lined with parchment paper.
5. Spoon pesto in the center of the bottom circle and spread evenly, leaving a 1-inch border.
6. Place the second pastry circle on top, lining up the edges.
7. Set a small juice glass in the middle of the top circle to mark the center, then remove it.
8. Cut the pastry into four equal quarters, keeping the center circle intact.
9. Cut each quarter into 3–4 even strips to create rays.
10. Freeze the assembled tart on the tray for 5 minutes to chill and make twisting easier.
11. Twist each ray two full turns, then gently press the ends flat against the parchment.
12. Return the tray to the freezer for 5 minutes to firm up before brushing.
13. Beat the egg in a small bowl, then brush the entire tart lightly with the beaten egg.
14. Sprinkle sesame seeds over the center if using.
15. Chill the tart for another 5 minutes to help it retain shape during baking.

16. Bake at 400°F (200°C) for 20–25 minutes until the pastry is puffed and golden brown.

    

How to Serve and Impress

• Serve your golden tarte au soleil on a large cutting board, and round out the spread with easy, make-ahead Cheese and Meat Roll-Ups. Let guests grab and twist off the rays themselves — it’s so fun and interactive!
• This appetizer shines at an open house or casual get-together because it tastes fantastic warm or even at room temperature. For another crowd-pleasing option that serves beautifully at room temp, try Savory Italian Zucchini Scarpaccia.
• Keep cocktail napkins handy because those buttery, cheesy rays can get a little messy (but in the best way!).
• And pairing this with a glass of bubbly champagne? Trust me, it’s a match made in appetizer heaven.

Sweet and Savory Twists

• Try a Nutella tarte au soleil sprinkled with powdered sugar for a playful dessert twist.
• Mix raspberry jam with cream cheese for a brunch-worthy version.
• Go savory with olive tapenade for a bold, flavorful bite.
• Try sundried tomato paste combined with parmesan for a tangy, rich filling.
• Or pair goat cheese with fig jam for a lovely sweet-and-savory combo.

Make-Ahead, Freeze, and Reheat

• You can totally prepare the tarte au soleil a day ahead. Just cover it loosely with parchment and keep it in the fridge or freezer. When you’re ready to serve, bake it right from the fridge or freezer — no thawing needed!

Notes

You can make this tarte au soleil the day before your event. Just cover loosely with parchment and store in the fridge or freezer. When it’s party time, bake it straight from cold—no need to thaw! If you’d like a make-ahead dessert to pair with it, try this panna cotta recipe—it sets in the fridge and frees up your oven. Or keep a slow cooker of Creamy Crockpot Chicken Gnocchi Soup warm for guests.

Other tasty fillings to try include:

• Goat cheese paired with olive tapenade
• Nutella for a dessert treat
• Cream cheese with your favorite jam for a brunch twist

Nutrition Information

Yield: 8 servings Size: 1 slice
Per serving: Calories: 215, Total Fat: 18g, Saturated Fat: 4g, Trans Fat: 0g, Unsaturated Fat: 13g, Cholesterol: 29mg, Sodium: 148mg, Carbs: 9g, Fiber: 1g, Sugar: 3g, Protein: 5g

Feeling ready? Follow each step carefully and enjoy making this festive tarte au soleil come to life!

Answers to Common Questions

Q: What exactly is a tarte au soleil?
A: It’s a savory or sweet puff pastry tart made by sandwiching a delicious filling between two pastry rounds, then cutting and twisting the top layer’s strips to resemble shining sun rays.

Q: Can I use fillings besides pesto?
A: Absolutely! Savory options like olive tapenade, sundried tomato paste with parmesan, goat cheese with fig jam, or cream cheese with jam work great. For dessert, try Nutella or fruit jam topped with powdered sugar.

Q: Can I make this ahead or freeze it?
A: Yes! Assemble and refrigerate or freeze the tart covered with parchment. Bake right from cold—no thawing necessary. If very frozen, just add a few extra minutes baking time.

Q: How do I avoid a soggy bottom?
A: Roll out seams to prevent cracking, don’t overfill, use a rimless baking sheet lined with parchment, and chill the assembled tart briefly before baking to help keep everything crisp.

Q: What can I use instead of egg wash?
A: Egg wash gives the best shine, but for a vegan choice, try brushing non-dairy milk, aquafaba, or a neutral oil. They won’t brown quite the same but still look nice.

Q: Is there a gluten-free option?
A: Only if you can find or bake gluten-free puff pastry. The texture and rise might differ but the cutting and twisting method stays the same.

Q: How should leftovers be stored and reheated?
A: Keep leftovers wrapped at room temp for a few hours or in the fridge for 1–2 days. Reheat in the oven at 350–375°F for 5–10 minutes to keep the flakiness. Skip the microwave if you want crisp edges.

Q: How many servings does one tarte serve?
A: About 8, with one ray per person for an appetizer. You can always adjust slice size to suit your crowd, and round out the spread with a tray of Zucchini Garlic Bites.

Q: Tips for slicing even rays?
A: Place a small glass in the center to mark the hub, cut the tart into four equal quarters first, then slice each quarter into equal rays. Chilling before twisting makes all that slicing and turning a breeze.