TARTE AU SOLEIL
Learn how to make a classic French appetizer known as a Tarte Au Soleil. A great appetizer ideal for entertaining made with store-bought puff pastry.This is one of my most fun recipes to make for entertaining because it’s so easy to make, but looks so impressive! Guests will be WOWed by the presentation.
WHAT IS A TARTE AU SOLEIL?
A Tarte au Soleil is a fun French appetizer made with a savory or sweet filling and puff pastry. The pastry is sliced and twisted to create a large rounded tart that once baked, resembles a giant sun. Hence the name “sun tart”.
It’s served as a savory nibble during the French cocktail hour, or Apero, as it’s affectionately called in France, which can go on for several hours! So having something filling to nibble on is always a great idea!
Despite its impressive design, it’s actually quite easy to make! All you need is some store-bought puff pastry and jarred pesto sauce, or in this case Nutella. Seriously that’s all there is to it folks! It all comes down to slicing and twisting of the pastry sheets.
OTHER FILLINGS FOR TARTE AU SOLEIL
Pesto for a gorgeous appetizer
Raspberry Jam and Cream Cheese for a Brunch
Olive Tapenade
Sundried Tomato Paste and Parmesean
Make-Ahead Tip: The tart can be made the day before, just cover lightly with parchment paper and leave it in the freezer or fridge. When it comes time to serve, bake immediately no need to thaw first.
INGREDIENTS
2 sheets puff pastry, cut into large 10” (25 cm) circles
1 cup Nutella for a dessert version OR 5 tbsp store-bought pesto for savory version
1 egg, beaten
INSTRUCTIONS…check my highlights on Instagram for a tutorial
Preheat oven to 400F (200C)
Roll out pastry. Place a dinner plate down and cut out a circle. Transfer circle to a rimless baking sheet lined with parchment paper.
Place Nutella in the middle of the circle and spread over the pastry leaving a 1 inch (2.5 cm) border, all the way around pastry circle.
Place 2nd circle on top.
Place small juice glass in the center of the circle to create an indentation. Remove glass.
Cut pastry into four quarters, keep the center intact as a circle.
Then go into each quadrant and cut then in half then quarters this will create 4 slices per quadrant and create even “rays” around your tart. Place tray in the freezer for 5 mins just to firm up a bit to make it easier to twist the rays.
Then twist each ray with a 2-turn twist, allowing the tail to lay flat. Once all the twists are made pop the tray back in the freezer for 5 mins, this will make it easier to brush the egg wash on.
Brush beaten egg on the tart. Place in the freezer for 5 mins to firm up. This will help the sun keep its shape as it hits the hot oven.
Bake tart for 20-25 mins until golden brown and puffed up. Serve, topped with powdered sugar on a cutting board and invite guests to twist off the rays!
