Quick & Easy Tarte Soleil (Sun Tart)

October 21, 2018




2 packages of puff pastry trimmed into circles (we like

DuFour brand)

Your favorite Lucero tapenade,Green Olive,

Artichoke Lemon, or  Roasted Tomato Tapenade

1 egg, beaten



Preheat oven to 400°


1-  Line a baking sheet with parchment paper

Roll out pastry and cut two free hand circles or use a pie tin

or cake pan as a guide

2-  Transfer the first pastry circle onto the parchment

Spoon and spread the tapenade of choice over the circle

leaving a 1 border around the edge


3-  Place the second pastry circle on top of the tapenade

Invert a small bowl or glass onto the center of the pastry to

create a round impression


4-  Cut from the impression line to the edge at the quadrants

then add cut lines at the eighths and sixteenths or so.  Our sun

tart had 24 rays.

Illustration 1


(Move the tray to the freezer for 5 minutes or so to firm the

pastry for easier handling.)

5-  Remove the tray from the freezer and twist each ray two

turns leaving the outside flat.  We choose to alternate the

directions inward for looks; feel free to turn all in the same

direction if you prefer as that is the most common in any event.



Illustration 2

6-  Move the tray to the freezer for another five minutes to

keep the pastry firm. Beat 1 egg for an egg wash

Remove the tray from the freezer and brush the beaten egg

onto the tarte.

Illustration 3


7-  Once again move the tray to the freezer to firm the pastry

to ensure your work will keep its shape in the oven. You can

even prepare this ahead of time remembering to cover your

work lightly.


8-  Bake the tart for 20 to 25 minutes until golden brown

and puffy. Serve warm


Lucero Kitchen





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