This tart is an impressive treat for simple moments or great occasions. A complex appearance and very nice presentation but actually it’s very easy to make. The kids just love tarte soleil. Adults too. It’s one of those gorgeous dishes that make a “wow” impression!
As I told you, it’s quick and easy : 2 ready-made puff pastries, pesto rosso and a little bit of black olive paste we love in France which is called tapenade (or any basil pesto or vegetable paste ot thick sauce you like, don’t hesitate to change ingredients) and a little “tour de main” as we say in French, a technique to twist that I explain and show step by step in photos.
I choose puff pastry because it gives volume and a lighter aerated texture but it can be prepare with pizza dough or any pastry although the tart will be heavier.
Here I choose a mix of red pesto and black olive tapenade paste (see the recipe here), about 3/4 -1/4, but you can opt for other ingredients as long as you find pastes or sauces that are not too liquid : bell pepper or other Mediterranean vegetables, mixed sun-dried tomato… or the classic basil pesto. I like to mix two flavors but it’s up to you.
Here is how to make tarte soleil sun tarts :
- Place a sheet of puff pastry on the baking tray of your oven (leaving underneath the parchment paper)
- Garnish leaving 1/2 cm on the outer edges without any filling
- Wet with a little bit of water this half centimeter, this will help the two pastries to stick together
- Cover with the second puff pastry sheet and press the edges to seal the two pastries
- Place in the refrigerator for about 30 minutes (optional but this helps because if pastries are warm, you will have trouble to twist)
- Mark a central circle with the top of a glass
- From this central circle formed by the imprint of the glass, cut off the rays using a sharp knife.
I propose to cut the tart first into 4 quarters. Then do 3 equal parts in each quarter by cutting twice in each quarter. Finally, cut each ray in two (but this time not up to the central circle because otherwise the hook of each ray will not be wide enough and it might come off).Thus a total of 4 X 3 X 2 = 24 rays which makes 24 shares.
- Finally, flip each ray 3 times. Take in each hand one rays (side by side with the incision that don’t go all the way up to the center) and flip them from the outside to the inside. 3 times (or 4 if you prefer but I think 3 is enough).
- Brush with a beaten egg and bake.
Am I clear enough?
Preparation time : 10 min (ideally rest for 30 mn)
Cooking time: 30 min
Quantity: 24shares (so for 6-8 people)
Specific equipment: none
2 rolls ready-made puff pastry
150 gr pesto rosso
1 large tablespoon black olives tapenade
Garnish between the two sheets of puff pastry. Cut rays and flip. Brush with beaten egg and bake.
Spread puff pastry on the baking tray of your oven. Leave the underneath parchment paper.
Garnish with a mix of pesto rosso and tapenade, leaving half a centimeter on the edges all around without any filling. Wet this part, cover with the second puff pastry and press all around to seal the two pastries.
Ideally place in the refrigerator for half an hour.
Preheat your oven to 180 °C.
Mark the shape of a round in the center using the top of a glass. From there, cut rays (of the thickness of the two pastries) as explained above. You should be able to obtain 24 rays. Flip about three times each ray.
Brush with a beaten egg (best with a brush).
Cook for 30 minutes at 180°C. Serve warm or at room temperature.
Bon appétit !