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A charming French appetizer featuring layers of puff pastry filled with pesto, cut and twisted into sun rays for an impressive and easy-to-make appetizer perfect for parties.

Ingredients

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

Instructions

  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.

Notes

The tarte au soleil can be prepared a day ahead. Cover loosely with parchment and store in the fridge or freezer. Bake directly from cold without thawing, adding a few extra minutes baking time if very frozen., Alternative fillings include goat cheese with olive tapenade, Nutella for dessert, cream cheese with jam, sundried tomato paste with parmesan, or goat cheese with fig jam., To avoid soggy bottoms, roll seams smooth, avoid overfilling, use a rimless baking sheet with parchment, and chill the tart before baking., For an egg wash alternative, brush with non-dairy milk, aquafaba, or neutral oil (results in less browning)., Leftovers store well wrapped at room temperature for a few hours or in the fridge for 1–2 days; reheat in the oven at 350–375°F (175–190°C) for 5–10 minutes to maintain crispness.

Nutrition

Find it online: https://margorecipes.com/tarte-au-soleil-with-pesto/