Tarte Soleil - Puff-Pastry Appetizer
From the chef, "Provençals like things sunny and pretty, so this is a popular take on the local, traditional fougasse. It can be filled with any strong-flavoured spreadable mixture such as tapenade or anchoiade or a sundried-tomato paste or even a spinach/ricotta or goat cheese."
Equipment
Ingredients
- 2 packages Pate Feuilletée (Puff Pastry) ready-to-roll packages
- 75 g (2.5-3 oz) Roquefort Cheese crumbled
- a handful of Walnuts chopped
- 1 Egg Yolk
- 2 tsp Water
Instructions
- Place the first round of puff pastry (pâte feuilletée) on a parchment or nonstick baking tray.
- Sprinkle the crumbled cheese and chopped walnuts over the top, leaving a bit of room at the edge of the dough.
- Now place the second circle of pastry on top and press down lightly. Do not squeeze the edges together.,
- Whisk the egg yolk with two (2) teaspoons of water.
- Brush the egg mixture over the top of the pastry.
- Put the tart back in the fridge for about 10 minutes.
- Preheat the oven to 200°C (400°F).
- Remove the tart from the fridge and place a glass downwards in the centre - to mark the starting point.
- Slice the dough, stopping at the glass, into quarters, then eighths and finally 16ths. You will end up with 16 "rays."
- Remove the glass and gently lift the outside of each ray and twist the strand twice. Carefully turn each ray, but try not to squeeze the dough.
- Brush the unglazed bits of pastry with the egg yolk mixture.
- Return to the fridge for 10 minutes.
- Bake until puffed and golden brown for about 20-30 minutes, depending on your oven's temperature.
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