This Recipe includes
Main ingredients:
| 2 Puff pastry crust bases |
| Eggs |
| Store-bought or homemade pesto sauce (green pistou or sun-dried tomato pesto) |
| (Optional) Sesame seeds for decoration |
Why we love it
If you are looking for delicious appetizers for entertaining, you cannot go wrong with a tarte soleil. It translates to “sun pie” and is a simple yet elegant appetizer that will wow your guests as it looks quite impressive to make.
But actually, this pull-apart puff pastry just requires a handful of ingredients, and can be prepared in under 10 minutes, before putting it in the oven to bake.
I’m using homemade pesto rosso inside, but you can also use green pistou sauce or any store-bought version. You can also use a tomato provençale sauce or shredded cheese as a filling depending on you have on hand.
What to serve with it?
This tarte soleil is usually served as finger food during an apéro, to tear off and munch on. You can serve it along side other finger foods like this panisse or socca appetizers.
What drinks to serve with it?
Since tarte soleils are usually served as an appetizer, they are usually served with apéritifs like kir or pastis.
Although in France wine is usually reserved for the main dish, you could also pair the tarte soleil with a light crémant from the Loire or a côtes de Provence rosé. You can read more about French wines here.
Can you prepare it in advance?
This tarte soleil can easily be prepared at least a few hours in advance. Just keep it at room temperature on the countertop and heat it up in the microwave for 1-2 minutes before serving.
Similar recipes
- Cheese country bread (pull apart appetizer)
- Chicken and mushroom pie
- Alsatian bacon and onion flammekueche
- Mushroom and goat cheese flammekueche
Tarte Soleil (Sun pie appetizer)
Equipment
Ingredients
- 2 puff pastry crust bases
- 1 cup of pesto sauce (25 cl)
- 1 egg
- 2 tablespoons of sesame seeds (optional)
Instructions
- Spread the first puff pastry crust dough in a large baking pan.
- Using a small spoon, spread the pesto sauce on the puff pastry dough, leaving plenty of room along the edges.
- Moisten gently the edges of 1st pastry dough with some water, using your fingers.
- Carefully place the 2nd puff pastry dough on top of the 1st puff pastry, enclosing the pesto sauce in the middle.
- Roll and enclose the edges together to form a crust, like you would for pizza dough.
- Place a glass on top in the center.
- Away from the glass, using a sharp knife, cut the pastry dough into 4 equal quarters.
- Then cut each quarter in half, then each eighth in half, to make 16 equal strips.
- Preheat the oven to 400°F (200°C).
- Remove the glass and start to twist strips twice keeping the ends pinched together all the way around to make a pinwheel.
- Crack the egg open in a bowl, and using a pastry brush, lightly paint the egg across the pinwheel.
- (Optional) Sprinkle some sesame seeds across the pinwheel.
- Place the tarte soleil in the oven for 20 minutes or until the dough rises and it looks cooked.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic French starter and appetizer recipes that are easy to prepare. Bon appétit and à bientôt!
