Pesto and Goat Cheese Tarte Soleil

updated Jan 21, 2020
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Pesto and Goat Cheese Tarte Soleil

A simple recipe for a pull-apart puff pastry tart made with pesto and goat cheese.

Serves6 to 8

Prep25 minutes to 30 minutes

Cook30 minutes to 35 minutes

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Credit: Kitchn

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This pull-apart tart, stuffed with garlicky pesto and creamy goat cheese, looks fancy, but is secretly a breeze to pull off. Thanks to store-bought puff pastry and pesto, it comes together in next to no time, but your guests will be none the wiser.

This French-Inspired Appetizer Is a Must-Make

French-inspired tarte soleil first caught my eye a few years ago on Smitten Kitchen, but I’d never attempted to make it until now. While it looks (and sounds!) difficult, it’s really just a matter of cutting and twisting puff pastry. Store-bought basil pesto is a crowd-pleasing filling for this pull-apart tart, but to prevent it from spilling out as it bakes, I’ve combined it with goat cheese. The goat cheese thickens the pesto so its oils won’t run everywhere, and it lends creamy tang to every bite, too.

If you want to make things even easier on yourself, you can make the tarte soleil in advance. Assemble it up until baking, then refrigerate it, loosely covered, overnight. Toss it in the oven straight from the fridge right before your guests arrive, and they’ll be greeted with the always-welcoming scent of butter, garlic, and cheese.

Credit: Kitchn

Pesto and Goat Cheese Tarte Soleil

A simple recipe for a pull-apart puff pastry tart made with pesto and goat cheese.

Prep time 25 minutes to 30 minutes

Cook time 30 minutes to 35 minutes

Serves 6 to 8

Nutritional Info

Ingredients

  • 1 (1.25-pound) box

    frozen puff pastry (2 sheets), thawed but still cold

  • 2 ounces

    fresh goat cheese (about 1/4 cup packed), at room temperature

  • 3 tablespoons

    basil pesto

  • 1

    large egg yolk

  • All-purpose flour, for dusting

Instructions

  1. Thaw 1 box puff pastry according to package directions, and let 2 ounces goat cheese sit out until room temperature if needed. Arrange a rack in the middle of the oven and heat the oven to 350°F.

  2. Place the goat cheese and 3 tablespoons pesto in a small bowl and stir until smooth. Whisk together 1 large egg yolk and 1 teaspoon water in a small bowl until combined.

  3. Lightly flour a sheet of parchment paper. Unfold 1 puff pastry sheet on the parchment. Using a lightly floured rolling pin, roll it out to a square that’s slightly over 12-inches wide. Place a 12-inch round plate or bowl on top of the puff pastry and cut around it to create a 12-inch round. Discard the scraps and refrigerate the round. Repeat with the remaining puff pastry sheet.

  4. Slide 1 puff pastry round on its parchment onto a baking sheet. Spoon the pesto mixture onto the round and spread it out thinly, leaving a 1-inch border. Brush the border lightly with water. Place the remaining puff pastry circle on top and press down gently around the edges to seal.

  5. Place a 2- to 3-inch biscuit cutter or rim of a drinking glass in the center of the circle, being careful not to press down on it too hard and cutting through the pastry. Cutting away from the biscuit cutter or glass with a sharp knife, cut the circle into 4 quarters. Cut each quarter in half, to make 8 strips. Then cut each of the 8 strips in half again to result in 16 strips that look like a fringe around the center.

  6. Remove the biscuit cutter or glass. Gently twist each strip a few times. Brush the egg wash evenly over the top of the tart, both in the center and on the twists.

  7. Bake until puffed and golden-brown, 30 to 35 minutes. Let cool for 5 to 10 minutes before carefully transferring to a serving platter. Serve warm.

Recipe Notes

Make ahead: The tarte soleil can be assembled up to a day ahead of time and stored in the refrigerator, loosely covered with plastic wrap. Bake it straight from the refrigerator.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.