Beth's Tarte Au Soleil 

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Learn how to make my Tarte au Soleil, 2 ways! A savory pesto version great for a cocktail party appetizer and my sweet version made with Nutella, great for a dessert buffet or Christmas brunch!
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These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press bit.ly/EWBGarlicPressYT
Citrus Zester bit.ly/EWBZesterYT
Lodge Cast-Iron Skillet bit.ly/EWBCastIronYT
Small Glass Prep Bowls bit.ly/EWBPrepBowls
John Boos Cutting Boards bit.ly/EWBBoardYT
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Cuisinart Food Processor bit.ly/EWBFoodProcessorYT
Vitamix Blender bit.ly/EWBVitaMixYT
All-Clad Pots and Pans bit.ly/EWBPotsYT
Le Creuset 5 qt Dutch Oven bit.ly/EWBDutchYT
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BETH'S TARTE AU SOLEIL RECIPE (2 WAYS)
Serves 6-8
Printable Recipe Here bit.ly/2tGbgKy
TARTE SOLEIL AU PESTO
INGREDIENTS:
2 sheets puff pastry, cut into large 10" (25 cm) circles
3 tbsp (45ml) store-bought pesto
1 egg, beaten
sesame seeds if desired
METHOD:
Preheat oven to 400F (200C)
Roll out pastry and plate down and cut out a circle. Transfer circle to a rimless baking sheet lined with parchment paper.
Place pesto in the middle of the circle and spread over the pastry leaving a 1 inch (2.5 cm) border, all the way around pastry circle.
Place 2nd circle on top.
Place small juice glass in the center of the circle to create an indentation. Remove glass.
Cut pastry into four quarters, keep the center intact as a circle.
Then go into each quadrant and cut then in half then quarters this will create 4 slices per quadrant and create even "rays" around your tart. Place the tray in the freezer for 5 mins just to firm up a bit to make it easier to twist the rays.
Then twist each ray with a 2-turn twist, allowing the tail to lay flat. Once all the twists are made pop the tray back in the freezer for 5 mins, this will make it easier to brush the egg wash on.
Brush beaten egg on the tart. Sprinkle center of the tart with sesame seeds. Place in the freezer for 5 mins to firm up. This will help the sun keep its shape as it hits the hot oven.
NOTE: This whole thing can be done the day before, cover lightly with parchment paper and leave in freezer or fridge and when it comes time to serve, bake immediately no need to thaw first.
Bake tart for 20-25 mins until golden brown and puffed up. Serve on cutting board and invite guests to twist off the rays!
TARTE SOLEIL AU NUTELLA
Same recipe and technique as above but add 3 tbsp (45 ml) Nutella instead of the pesto!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.

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