Learn how to make a Tarte Soleil! This beautiful French Sun Tart has a flaky puff pastry crust and mouthwatering pesto filling, a combination that's impossible to resist. Plus, the tart is super easy to make ... the perfect apéro snack or serve it for or any get together!
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French cooking has a reputation for being heavy and involved, but it doesn't have to be! And with the Olympics just around the corner, I thought it would be fun to share some easy French recipes ... starting with this gorgeous Tarte Soleil!
You are going to love this delicious puff pastry tart! It has a scrumptious pesto and cheese filling, and you only need a few ingredients to make it. Best of all, even though it looks quite fancy, the recipe is quite simple to make, and it's easily customizable, too!
This tasty treat is a popular French appetizer that's traditionally served during cocktail hour (commonly known as apéro), when friends and family gather before dinner for drinks and a few nibbles. However, you can serve it for any get together. Your guests are sure to be impressed by this beautiful Sun Tart!
Ready to start baking? Then keep reading for the easy recipe, step-by-step photos, helpful tips, and easy variations!
Ingredients
This tasty finger food requires just a few simple ingredients to make! Here's what you'll need:
- Pastry - No need to make your own pastry, just pick up a box of puff pastry. Typically, you can find it in your grocery store's freezer section. I used Pepperidge Farm, which is easy to find (it's vegan, too). If you'd prefer to use an all-butter pastry, then look for Dufour, which is also very popular.
- Pesto - You'll also need some pesto. If you'd like to make your own, check out my easy Pesto recipe. Otherwise a high-quality store bought pesto works fine. I like this Rana Pesto best!
- Cheese - While you can make this Tarte du Soleil with just pesto, it's even more delish with a little cheese added! I used goat cheese, but feta would work just as well.
- Egg - You'll mix an egg yolk with a little water to create an egg wash, which helps the pastry brown and gives it a glossy appearance.
- Sesame Seeds - A sprinkle of sesame seeds is the perfect finishing touch!
This recipe is naturally vegetarian, and you can easily customize the tart to be vegan and / or dairy free, too. Check out the Fillings + Variations section below for tips.
You'll Also Need
You'll need a rolling pin to roll out the puff pastry, as well as some parchment paper. To shape the circle, you'll use a 10 to 12-inch round plate / platter / pan (basically, anything round that's the right size), along with a sharp knife. You'll also need a pizza pan (or large baking sheet) to bake the tart.
How to Make a Tarte Soleil
This pesto puff pastry appetizer may look difficult, but it's surprisingly easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prep puff pastry. Use a rolling pin to roll out your puff pastry to a 10 to 12-inch square (25.4 to 30.5 centimeters) on a piece of parchment paper. Then find a 10 to 12-inch plate (other another round object, such as a platter, skillet, etc.) and place it on the pastry. Use a sharp knife to trace around the object, cutting out the dough into a circle. Tip: When rolling, your pastry doesn't have to be perfectly square. You're going to cut off the excess anyway, so don't worry if it's a little wonky.
- Add pesto. Next, spread the pesto evenly over the pastry, leaving a one-inch border empty around the edge.
- Sprinkle with cheese. Crumble your cheese over the pesto. Then brush the border lightly with egg wash.
- Top with more pastry. Cut out another pastry circle, then lay it over the first circle. Gently press the two layers together, working out any big air pockets. Tip: Once you've cut out the second circle, folding it in half, and then in half again. Then place it the other circle (the one with the toppings) and unfold. Folding the pastry makes it easier to move it, and also to position it on the other circle.
- Cut out rays. Next, place a small glass or other round object (I used a canning lid) in the center of the tart. Use a sharp knife to divide the pastry into quarters. Then divide each quarter in half (you should have eight sections). Finally, divide each of the sections into quarters. You' should'll have 32 rays when you're done. Tip: This process is easier to show than explain! Check out the next section for step-by-step photos before you start cutting.
- Twist. Working with one section at a time, twist each ray 3 to 4 times, then lay the edge flat onto the parchment paper. Repeat this process working your way around the entire tart. Remove the glass from the middle when you're done. Tip: For the most attractive results, make all your twists in the same direction.
- Brush with egg wash. Carefully slide the parchment paper / tart onto a pizza pan or baking sheet. Brush the egg wash over the entire tart, then sprinkle with sesame seeds.
- Bake. Transfer the pizza pan / baking sheet to your oven, then bake the tart until it's a deep golden brown. Slide the finished tart onto a serving tray or plate, then serve hot, warm, or at room temperature.
Alright, time to enjoy your mouthwatering Tarte Soleil ... doesn't it look lovely when it's done? Your guests will be just as impressed with the appetizer's gorgeous appearance, as they are with its delicious flavor!
Step-By-Step: Cutting + Twisting the Rays
Here's a closer look at how to cut out those rays:
- Place a small glass (or other round object ... I used a canning lid, and it worked great!) in the center of your tart. Then cut the pastry into four equal quarters (see photos below for reference). Tip: When cutting, make sure to press hard enough to cut through the pastry, but not so hard that you slice the parchment paper.
- Next, cut each quarter in half. At this point, you should have eight sections.
- Starting with one of the eight sections, cut it into four additional sections / rays.
- Repeat step #3, working your way around the tart. When you are done, you should have 32 sections / rays.
- Working with one ray / section at a time, twist the pastry three to four times. When you're done twisting, lay the end flat on the parchment paper. Repeat the process all the way around the tarte.
Tip: You do not need to cut out as many rays as I did. If you want to keep things simpler, once you're done with step two, cut each section into only two to three rays.
Puff Pastry Tips
If you've never worked with it before, puff pastry can seem intimidating. But it's actually quite easy to work with, and the results are always spectacular! You just need to keep a few things in mind:
- Defrost in your refrigerator. Puff pastry is usually purchased frozen, and you need to defrost the dough before working with it. Simply put the box in your refrigerator the night before you make the recipe, and it will be defrosted by the afternoon of the next day. The dough needs to stay cool, so do not defrost it on your counter top.
- Keep puff pastry refrigerated until you're ready to use it. Puff pastry is a type of laminated pastry. This means that the dough has been wrapped around a layer of butter, then folded multiple times to create many thin, buttery layers within the dough. When puff pastry is baked, the water in the butter melts and creates steam, which causes the pastry to rise. As the steam evaporates, it creates flaky pockets in the finished pastry. If the butter gets too warm, it will melt, but it won't create as much steam, resulting in a flatter pastry. Because of this, you want to leave your puff pastry in the refrigerator until right before you're ready to roll it out.
- Work quickly. Because the dough needs to stay cold, work as quickly as possible. And once the tarte is ready, bake it right away, or cover it and refrigerate it until later.
- Make ahead. One of the nice things about puff pastry recipes, is that you can prepare them ahead of time, and chilling the dough actually helps it rise better. If you do make this recipe in advance, just make sure to cover the dough before refrigerating, so it doesn't dry out. Then when you're ready to bake, the pastry can go straight into the oven.
Filling Ideas + Variations
One of the best things about this easy French appetizer is that you can get creative with the filling! Here are some ideas to try on their own, or you can combine a couple:
- Other Pestos - Basil Pesto is a classic here, but experiment with different types of pesto too, such as sun dried tomato, rosemary, macadamia nut, kale, or even cilantro pesto. Of course, you could use homemade Pistou Sauce, too!
- Cheese - Add a layer of shredded, aged cheese, such as cheddar, gruyere, gouda, or parmesan, or a sprinkle of crumbly cheese, like blue cheese, feta, or goat cheese.
- Preserves - Dollop on some gourmet preserves, such as fig jam, onion jam, or tomato jam. These pair great with cream cheese for a decadent treat.
- Dried Tomatoes - Scatter the dough with chopped sun dried tomatoes.
- Olives - Sprinkle with finely chopped olives or sweep on some tapenade.
- Herbs - Fill with your favorite fresh herbs, like basil, thyme, tarragon, chives, or a blend such as Herbes de Provence.
- Onions - Caramelized onions or thinly sliced green onions would both make tasty fillings.
- Nuts - Add a layer of finely chopped nuts.
- Tomato + Mozzarella - Spread the pastry with pesto (or skip the pesto), then top with diced sun dried tomatoes and shredded mozzarella.
- Garlic Butter - Brush the dough with melted butter mixed with minced garlic.
- Spinach Feta - Top with sautéed spinach and crumbled feta. A little chopped dill would be delish, too.
- Pizza - Add a thin layer of pizza sauce, then top with shredded mozzarella or parmesan.
- Cream Cheese + Jam - For a sweet tart, top the pastry with a combination of cream cheese and your favorite jam, such as strawberry or raspberry.
- Chocolate - Sprinkle with finely chopped dark chocolate.
- Nutella - Spread the puff pastry with a layer of nutella.
- Cinnamon-Sugar - Brush the dough with melted butter, then sprinkle with cinnamon-sugar.
- Vegan - To make this recipe vegan, start by using a vegan puff pastry, like Pepperidge Farm. Then simply choose your favorite plant based fillings, such as vegan pesto, sun dried tomatoes, olives, and so much more.
- Pastry - You can also swap out the puff pastry for pie crust or pizza dough. Just keep in mind that the tarte will have a different look and texture, and you may need to adjust the cooking time.
- Dipping Sauce - Although this Tarte de Soleil doesn't need it, who could resist a yummy dip? Try it with my Whipped Goat Cheese, Romesco Sauce, or Baked Ricotta.
Tip: When substituting different fillings, you don't want to go too over-the-top! Add a little less than you might think you'll need, otherwise the filling may ooze out of the tart as it bakes.
Serving Suggestions
This recipe makes the best party appetizer! It's wonderful served year round, and perfect for impressing your guests during the holidays, too. Pair it with a few other easy snacks (like these yummy Stuffed Dates, decadent Cheese Truffles, or these tasty Feta Bites), choose a refreshing drink, and your party is planned!
You could even pair it with a salad for a light meal ... it would be delish served with my simple Green Salad or a classic bistro salad, the Chèvre Chaud!
Storage
This pesto appetizer has the best texture (and flavor) when freshly made. If you do have leftovers, store them in an airtight container in your refrigerator. Then reheat gently in your oven or air fryer.
You can prepare the tarte in advance, then bake it when you guests arrive, to save time before your party. Simply cover the unbaked tart tightly so the pastry doesn't dry out, then refrigerate or freeze it. When it's party time, pop the refrigerated / frozen tart directly into the oven to bake.
Related Recipes
Searching for French-inspired dishes? Then don't miss my Tomato Galette, Fromage Fort, Vegetable Galette, Cheese Tartlets, French Potato Salad, and Peach Tartine recipes! If it's appetizers you're craving, you'll love these recipes, too:
- Caramelized Onion Dip
- Homemade Crostini
- Baked Feta with Tomatoes and Olives
- Herb Parmesan Crackers
- Easy Cheese Plate
Looking for more puff pastry recipes? Check out my Puff Pastry Christmas Tree, Veggie Wellington, Baked Brie, and Mushroom Wellington recipes, too!
Frequently Asked Questions (FAQs)
Tarte Soleil is a popular French appetizer that's often served during cocktail hour / apéro. It's made with puff pastry stuffed with various fillings (like pesto), and its shape resembles the sun.
Tarte Soleil is pronounced "tart so-lay".
Tarte Soleil translates to Sun Tart in English.
Tarte Soleil
Ingredients
- 2 sheets puff pastry
- ¼ cup pesto
- 2 ounces (56 grams) goat cheese (or feta)
- 1 egg yolk
- 1 tablespoon sesame seeds
Equipment
- Pizza Pan (or large baking sheet)
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Using a rolling pin to roll out 1 sheet puff pasty to about 12 inches (30.5 centimeters) square on a sheet of parchment paper.
- Place a 12-inch (30.5 centimeter) plate on puff pastry, then use a sharp knife to cut around plate. Discard excess pastry (or use for something else).
- Spread puff pastry circle with pesto, leaving a 1-inch (2.5 centimeter) border.
- Sprinkle goat cheese over pesto.
- Whisk together egg yolk and 1 tablespoon water. Brush edges of pastry lightly with egg wash (reserve the rest for step #12).
- Cut out another puff pastry circle, using same method as in steps 1 and 2. Place over pesto-topped circle, gently pressing out any air pockets.
- Place a small glass (or other round object) in center of pastry. Using a sharp knife, cut pastry in quarters, leaving center intact.
- Cut each quarter in half (you should have 8 sections when done).
- Cut each of the eight sections into 4 more sections (you should have 32 sections when done).
- Twist each section 3-4 times, placing ends flat on on parchment paper. Carefully slide parchment paper / tarte onto pizza pan (or baking sheet) when finished twisting.
- Brush tarte with egg wash, then sprinkle with sesame seeds.
- Bake for 20 to 25 minutes, or until puffy and deep golden brown.
- Serve tarte hot, warm, or at room temperature. Enjoy!
Video
Notes
Nutrition
