Description
This delightful Feta Tapenade Tarte Soleil is a visually stunning and flavorful savory pastry perfect for entertaining. It features a rich sundried tomato and olive tapenade encased in flaky puff pastry, shaped like a radiant sun with twisted rays. Accompanied by a creamy whipped feta dip with lemon and herbs, this impressive tart combines Mediterranean flavors with elegant presentation, making it an ideal appetizer or party dish.
Ingredients
Scale
Filling
- 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
Assembly
- 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)
Whipped Feta Dip
- 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
Instructions
- Prepare the Filling: Combine sundried tomatoes, kalamata olives, oregano, garlic, olive oil, salt, and pepper in a food processor. Blend until the mixture is finely chopped and spreadable but still thick. Add more olive oil if the texture is too stiff. Taste and season accordingly, then set aside.
- Preheat the Oven: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a nonstick baking mat.
- Roll Out the First Puff Pastry: On a large surface lined with parchment paper, roll the first puff pastry package into a 12-inch circle. Use a 12-inch round plate or bowl to mark the edges for a clean cut. Repeat with the second pastry sheet and keep it in the refrigerator until needed.
- Assemble the Tart: Place the first pastry circle on the prepared baking sheet. Spread the tapenade filling evenly, leaving a 1-inch border around the edges. Moisten the edges with water, then place the second pastry circle on top carefully.
- Create the Tarte Soleil Shape: Place a small glass upside down in the center of the pastry to mark the center. Carefully cut the pastry into 4 quarters from the edge of the glass outward, avoiding cutting through the center. Cut each quarter into 2, then 2 again, finally dividing the pastry into 32 equal strips or rays. If the pastry becomes too soft and difficult to cut, chill it in the freezer for a few minutes to firm up.
- Twist the Rays: Remove the glass from the center. Gently grasp each ray near the center and twist it a few times to create the sun-like rays.
- Apply Egg Wash and Seeds: Brush the entire pastry with the beaten egg yolk mixture to give it a golden shine during baking. If desired, sprinkle with sesame or poppy seeds for added texture and visual appeal.
- Bake the Tart: Bake in the preheated oven for 30 to 35 minutes, or until the pastry is puffed and golden brown all over.
- Prepare the Whipped Feta Dip: While the tart bakes, blend the crumbled feta, cream cheese, olive oil, lemon juice, salt, and pepper in a food processor or blender until smooth and creamy. Adjust seasoning to taste and transfer to a serving bowl.
- Serve the Tarte Soleil: 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 of pastry, and dip them into the whipped feta. Enjoy immediately.
Notes
- Use good quality sundried tomatoes for richer flavor.
- If puff pastry is too soft to cut, chilling it in the freezer for a few minutes will help.
- Adjust salt carefully in the dip depending on the saltiness of your feta cheese.
- Seeds are optional but add a nice crunch and visual contrast.
- Leftovers can be refrigerated and gently reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Keywords: Feta tapenade, Tarte soleil, Puff pastry appetizer, Mediterranean tart, Party appetizer, Whipped feta dip, Sundried tomato tapenade
