Tarte Soleil
This beautiful Tarte Soleil can be made with a variety of ingredients and can be an appetizer or dessert, depending on the ingredients used.
Servings: 6
Ingredients
- 2 Ready-rolled, circular puff pastries
- 1 Small Jar Sun-dried tomatoes
- 4 Thin slices of ham
- 1 Egg (beaten)
- See "notes" below for ideas of other possible ingredients/combinations you may wish to try.
Instructions
- Chop up tomatoes or run through food processor
- Cover the first pastry with tomatoes and thin sliced ham. Don't overfill your pastry or the ingredients will leak out during baking. Try to keep the ingredients even and flat.
- Wet the edge of the first pastry and cover it with the second pastry.
- Press a glass into the pastry to mark the center, being careful to not push all the way through.
- Using scissors, cut each section of the pastry as shown in the diagram, cutting up to the circle, but not into the circle.
- Once all sections are cut, place tarte into the refrigerator to chill for about 10 minutes. This makes it easier to twist each section.
- Remove tart from refrigerator and going around the pastry, twist each strip twice.
- Brush with beaten egg.
- Bake at 350° for approximately 20 minutes until golden brown.
- Twist off a strip to eat and enjoy!
Notes
This Tarte Soleil can also be made by substituting the sun-dried tomatoes and ham with a small tub of garlic-herb cream cheese and pieces of smoked salmon--or anything else you may wish to try. Another combination to try is blue cheese and chopped walnuts.
Tip: When adding ingredients to the pastry, don't overfill it. Keep it even and flat, otherwise, the filling will leak out during baking and will be difficult to twist.