Prep: 15 mins
Cooking: 30 minutes
Ages: Tots to Teens
Difficulty: Easy peasy
Makes: 1 Tarte Soleil – 36-piece
- 2 large puff pastry sheets – you will be making two 15 x 15 inch circles (about 40 x 40cm)
- 80 grams of spinach, steamed
- 80 grams parmesan
- 1 large garlic clove
- 1 egg, beaten
- Sesame seeds
- Steam spinach for 5 minutes. Drain thoroughly
- In a food processor, blend the steamed spinach, parmesan and garlic until it makes a smooth paste.
- Heat the oven to 180 degrees Celsius and grease a baking tray.
Assemble the tart:
- Flour a large piece of baking paper.
- Roll the first sheet of packaged puff pastry out to a 15 inch circle (about 40cm) on a large piece of floured baking paper. Use a round 15 inch plate to make a clean cut of a circle. Repeat with the second piece of pastry and put aside or store in the fridge.
- Place first round on a greased baking tray or one lined with non-stick baking paper. Spread the filling all over the pastry leaving an inch around the edges clear. Get the edges wet with a bit of water and place the second round piece of puff pastry on top.
- Set a small glass in the center of the pastry circle. Being careful not to cut through the baking paper, make cuts away from the glass at the 3,6,9 and 12 o’clock points of the circle.
- Cut each quarter into halves, making eight strips. Then cut these pieces in halves and into halves again. You will end up with 32 individual pieces radiating out from the center. If the pastry feels too soft at any point, pop it in the freezer for a few minutes.
- Remove the glass.
- Take one “ray” at a time. Place your finger at the base of the ray (at it’s weakest point) and gently twist it a few times. Do this for all the strips.
- Beat 1 egg and brush it over the pastry. Sprinkle with sesame seeds if desired.
- Bake for 30 minutes or until golden brown all over.
- Let it cool for 10 minutes then transfer carefully to a serving platter.
Tarte soleil – our step by step guide:
Steam your spinach for five minutes.
Using your food processor, mix together your spinach, garlic and Parmesan until it’s a smooth paste.
Set aside your filling and take out your puff pastry.
Roll it out so that it’s bigger than the circle you want to create.
You can use any size plate or bowl to cut around, it will simply mean that your Tarte Soleil will be bigger/smaller accordingly. We recommend a 15 inch plate (or 40cm) for a nice size Tarte Soleil.
Put your plate or bowl on top of your puff pastry and cut around it using a Stanley knife, kitchen knife or pizza cutter.
Your pastry should look like this.
Transfer it to the fridge while you repeat these steps with the second puff pastry sheet.
Spread your filling all over the second circle of pastry.
Leave an inch around the edges clear of filling.
Take your second pastry circle out of the fridge and lay it on top of the first circle.
Press the edges together.
Put a glass in the center.
Cut four lines across the pastry at 12, 3, 6 and 9 o’clock.
Cut your quarter pieces in half, making 8 pieces.
Halve your pieces again to make 16 rays.
Cut through your rays again to make 32 pieces.
Keeping your finger near the base of each ray, twist each piece.
Be careful not to pull too hard.
Lightly beat your egg and brush it over the top of your tarte soleil.
Sprinkle your sesame seeds over the top and pop in the preheated oven to cook for about 30 minutes.
Let your tarte soleil cool for 10 minutes and gently move it to a serving platter.
You’ve made an artistic party centrepiece!