Tarte soleil
Tarte Soleil (Pesto Sun Tart)
“Soleil” means “sun”: puff pastry twisted into a golden sun, the star of any party table. Everyone pulls off a ray to eat with their fingers.
Equipment: Baking sheet
Contains: milk, eggs, wheat, tree nuts (pine nuts in pesto). Always check the labels of store-bought crusts and pesto.
Ingredients
- 1 package (2 sheets) frozen puff pastry, thawed
- 1/4 cup basil pesto
- 1/4 cup (25 g) finely grated Parmesan cheese
- Black pepper
- 1 large egg, beaten
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Roll each pastry sheet into a 10 1/2-inch square and cut out a 10-inch circle from each (use a plate or pot lid as a guide).
- Place one circle on the baking sheet. Spread with the pesto, leaving a 1/2-inch border, and sprinkle with the Parmesan and pepper.
- Brush the border with beaten egg, top with the second circle and press the edges to seal.
- Place a 2 1/2-inch glass upside down in the center. Cut the pastry from the glass to the edge into 4, then 8, then 16 equal strips.
- Remove the glass. Twist each strip twice, all in the same direction. Brush with beaten egg and refrigerate for 10 minutes.
- Bake for 20 to 25 minutes, until puffed and golden.
Olivier's tip
If the pastry gets too soft while you work, put it in the refrigerator for 10 minutes: the twists will be much neater.
A word from Paris
The French love the sun. In August, Parisians head south for their vacation all at once, and many bakeries close for a few weeks. Until 2015, Paris bakeries even had to follow an official summer schedule, so that every neighborhood kept at least one bakery open.
French word of the day
soleil
soh-LAY
sun
