Name: Feta Tapenade Tarte Soleil Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: ½ cup sundried tomatoes in oil, drained; ⅓ cup pitted kalamata olives; 1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves (thyme or rosemary can be used as alternatives); 1 large garlic clove, peeled; 1 tablespoon olive oil or reserved oil from sundried tomatoes, plus more to thin if needed; Salt and freshly ground black pepper or red pepper flakes to taste; 2 packages (1 lb each) puff pastry (thawed overnight in fridge); 1 egg yolk beaten with 1 teaspoon water (for egg wash); 1 tablespoon sesame or poppy seeds (optional, for sprinkling); 6 ounces feta cheese, crumbled; 2 ounces cream cheese, cold; ⅓ cup olive oil; 2 tablespoons lemon juice; Coarse or kosher salt to taste (start with less if feta is salty); Freshly ground black pepper to taste

Introduction

The Feta Tapenade Tarte Soleil is a stunning and flavorful appetizer perfect for sharing. It combines a savory olive and sundried tomato filling inside flaky puff pastry, baked to golden perfection and served with a creamy whipped feta dip. This impressive yet easy-to-make tart is sure to brighten up any gathering.

The image shows a round, golden-brown pastry shaped like a sun with twisted rays, resting on a dark wooden board over a white marbled surface. The center is a smooth, glossy circle topped with white sesame seeds and small green herb pieces. Each twisted ray consists of two twisted layers of flaky dough with a darker filling visible in the twists, also sprinkled with sesame seeds. A woman's hand is carefully lifting one of the twisted rays to show the inside layers and darker filling. The light highlights the shiny, baked crust and the detailed texture of the dough. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Filling:

½ cup sundried tomatoes in oil, drained
⅓ cup pitted kalamata olives
1 teaspoon dried oregano or 2 teaspoons fresh oregano leaves (thyme or rosemary can be used)
1 large garlic clove, peeled
1 tablespoon olive oil or reserved oil from tomatoes, plus more if needed
Salt and freshly ground black pepper or red pepper flakes, to taste

Assembly:

2 packages (1 lb each) puffed pastry, thawed overnight in fridge
1 egg yolk beaten with 1 teaspoon water (for egg wash)
1 tablespoon sesame or poppy seeds, optional

Dip:

6 ounces feta, crumbled
2 ounces cream cheese, cold
⅓ cup olive oil
2 tablespoons lemon juice
Coarse or kosher salt, to taste
Freshly ground black pepper

Instructions

Step 1: Make the filling by blending sundried tomatoes, olives, oregano, garlic, olive oil, salt, and pepper in a food processor until finely chopped and spreadable. The mixture should be thick but can be loosened with a little more olive oil if desired. Adjust seasoning and set aside.

Step 2: Preheat the oven to 350°F (175°C).

Step 3: Roll the first sheet of puff pastry on parchment paper or a reusable baking mat into a 12-inch circle. Use a 12-inch plate or bowl to mark the edges for a clean cut. Repeat with the second sheet, then return it to the fridge until needed.

Step 4: Place the first pastry circle on a lined baking sheet. Spread the filling evenly, leaving a 1-inch border around the edges. Moisten the edges with water and gently place the second pastry circle on top.

Step 5: Place a small glass upside down in the center of the pastry. Carefully cut from the edge of the glass outward, not through the center, dividing the tart into quarters at the 3-, 6-, 9-, and 12-o’clock marks.

Step 6: Cut each quarter in half, then again for 16 strips, and once more for 32 strips radiating from the center. If the pastry becomes too soft to cut easily, chill it in the freezer for a few minutes before continuing.

Step 7: Remove the glass. Place a finger near the center of each strip and gently twist it a few times to create the “sun rays.” Brush the top of the tart with the egg yolk wash and sprinkle with sesame or poppy seeds, if using.

Step 8: Bake for 30 to 35 minutes until the pastry is golden brown all over.

Step 9: While the tart bakes, prepare the whipped feta dip by blending feta, cream cheese, olive oil, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste and transfer to a serving bowl.

Step 10: Remove the tart from the oven and let it cool on the baking sheet for 10 minutes. Transfer to a serving platter, tear off the twisted rays, and dip them into the whipped feta. Serve immediately and enjoy!

Tips & Variations

Use fresh herbs like thyme or rosemary instead of oregano for a different flavor profile.

If kalamata olives are too salty, rinse them before blending to balance the taste.

For added crunch, sprinkle toasted pine nuts on the filling before baking.

Swap the whipped feta dip for tzatziki or a herbed yogurt sauce for a lighter option.

FAQs

Can I make this tart ahead of time?

Yes, you can assemble the tart and keep it covered in the fridge for a few hours before baking. Just brush with egg wash right before baking to ensure a golden finish.

What if I don’t have a food processor?

You can finely chop the filling ingredients by hand and mash them together with a fork until well combined, though the texture will be slightly chunkier.