Feta Tapenade Tarte Soleil: A Stunning Puff Pastry Appetizer
A showstopping, savory sunburst tart with feta and olive tapenade ideal for entertaining year-round.
Feta Tapenade Tarte Soleil: A Showstopping Appetizer
Looking for a spectacular appetizer that brings a wow-factor to your table yet is approachable enough for any home cook? The feta tapenade tarte soleil is exactly that—a savory, sun-shaped twisted tart filled with an olive and sundried tomato tapenade and served with a whipped feta dip. This recipe is inspired by Smitten Kitchen’s delightful take on the classic tarte soleil, updated for modern entertaining. The combination of buttery puff pastry, vibrant Mediterranean flavors, and a striking presentation makes it a favorite for parties, holidays, or any time you wish to impress your guests.
What is a Tarte Soleil?
Tarte soleil is French for “sun tart.” Its defining feature is the unique sunburst design: two rounds of puff pastry sandwiched with a flavorful filling, sliced into strips, and twisted to form “rays.” Not only is it visually stunning, but the pull-apart format makes it ideal for sharing. Smitten Kitchen popularized a savory version with a winning combination of olive tapenade and whipped feta, building on the tradition of both classic French pastries and Mediterranean dips.
Core Components
- Puff pastry: Frozen store-bought puff pastry makes the process fast and accessible, while providing perfect flaky layers.
- Tapenade filling: A blend of sundried tomatoes, kalamata olives, oregano, garlic, and olive oil.
- Egg wash and seeds: For golden color and crunch, the tart is finished with a quick egg wash and optional poppy or sesame seeds.
- Whipped feta dip: Creamy, tangy, and ultra-smooth, this dip balances the rich pastry and doubles as the tart’s perfect partner.
Ingredients List
For the Filling:
- 1/2 cup sundried tomatoes in oil, drained
- 1/3 cup pitted kalamata olives (or oil-cured olives)
- 1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves (or use thyme, rosemary)
- 1 large garlic clove, peeled
- 1 tablespoon olive oil (or reserved oil from tomatoes; additional as needed)
- Salt and freshly ground black pepper or red pepper flakes, to taste
For the Assembly:
- 2 packages frozen puff pastry (14–16 oz each), thawed overnight in the refrigerator
- 1 egg yolk, beaten with 1 teaspoon water (for egg wash)
- 1 tablespoon sesame or poppy seeds (optional, for sprinkling)
For the Whipped Feta Dip:
- 6 ounces feta cheese, crumbled
- 2 ounces cream cheese (cold is fine)
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- Coarse or kosher salt, to taste (go easy—feta can be salty)
- Freshly ground black pepper
Step-by-Step Instructions
1. Prepare the Tapenade Filling
In a food processor, combine sundried tomatoes, olives, oregano, garlic, and olive oil. Pulse until finely chopped and spreadable—the mixture should be thick, not runny. If too thick, add a bit more olive oil. Adjust seasoning with salt, black pepper, or red pepper flakes. Scrape into a bowl and set aside.
2. Roll Out the Puff Pastry
- Keep pastry cold until ready to work with. On a lightly floured surface, roll out the first sheet of puff pastry into a 12-inch circle. (If using smaller packages, roll as large as possible; 10–11 inches is fine.)
- Use a large plate or bowl as a guide to trim a clean circle if desired. Transfer to a parchment-lined baking sheet.
- Repeat with the second pastry sheet, placing it in the refrigerator while you assemble the first layer.
3. Fill and Shape the Tart
- Spread the tapenade evenly over the bottom layer of pastry, leaving a 1/2-inch border.
- Place the second pastry round neatly on top.
- Press gently to seal the edges.
- Place a small glass or bowl (about 2–3 inch diameter) in the center of the circle—it will mark the sun’s core where you do not cut.
- With a sharp knife or pizza cutter, cut the pastry round from the edge of the glass outwards into 16–32 strips (doubling for more rays). For consistent results, cut at four quadrants (12, 3, 6, 9 o’clock), then halve, then halve again, and so on.
- Remove the glass. Carefully twist each strip away from the center 2–3 times, pressing the base to secure. Repeat for all rays—this forms the classic tarte soleil look.
4. Apply Egg Wash & Bake
- Brush the entire pastry with the beaten egg yolk and water mixture.
- Sprinkle evenly with sesame or poppy seeds, if using.
- Bake in a preheated 350°F (175°C) oven for 30–35 minutes, until deep golden brown and crisp. If your tart is thick in the center, an extra 5–10 minutes may be needed for full flakiness.
- Let cool on the baking sheet for about 10 minutes before carefully transferring to a serving platter.
5. Whip Up the Feta Dip
While the tart bakes, add feta, cream cheese, olive oil, and lemon juice to a clean food processor bowl. Blend until very smooth and creamy, scraping down the bowl as needed. Season cautiously with salt (feta can be salty) and add a few cracks of black pepper to taste. Transfer to a bowl for serving.
6. Serve and Enjoy
To serve, invite guests to tear off a “ray” of the sunburst pastry, dip generously in the whipped feta, and enjoy. Freshly chopped parsley can be sprinkled over for a pop of color if desired.
Tips and Variations
- Puff pastry: Use high-quality all-butter puff pastry if possible (brands like DuFour or Pepperidge Farm are commonly available).
- Make ahead: Both the tapenade filling and the whipped feta dip can be prepared a day ahead—store covered in the refrigerator.
- Flavor swaps: Use basil pesto, walnut pesto, cheese spreads, or herbed butters as alternative fillings. For a sweet version, try Nutella, jam, or sweetened ricotta and sprinkle with cinnamon-sugar before baking.
- Freezing: The unbaked, assembled tart can be frozen (wrapped well) and baked straight from the freezer, adding a few extra baking minutes.
- Serving suggestions: Works as a centerpiece at brunches, buffets, cocktail parties, or holiday gatherings. The pull-apart nature makes it ideal for mingling guests.
Table: At-a-Glance Tarrte Soleil Reminders
| Step | Key Action | Tips |
|---|---|---|
| Prepare tapenade | Pulse ingredients until spreadable | Thick, not runny texture |
| Roll pastry | Two 12” rounds | Keep pastry cold for easier handling |
| Assemble | Spread, sandwich, cut & twist rays | Chill if dough softens |
| Bake | 350°F for ~30–35 min | Look for deep golden color |
| Feta dip | Blend until smooth | Season with care—feta saltiness varies |
| Serve | Tear and dip sun rays | Enjoy warm or at room temperature |
Common Problems and Solutions
- Dough too soft when twisting? Chill briefly in the freezer to firm up for easier shaping.
- Center not fully baked? Bake an extra 5–10 minutes, tenting with foil if rays brown too quickly.
- Uneven rays? Take your time with the cuts; don’t stress—imperfections are part of the homemade charm!
FAQs: Feta Tapenade Tarte Soleil
Q: Can I make the tarte ahead of time?
A: Yes. Assemble and refrigerate raw (covered) for a few hours, or freeze until ready to bake. Bake from cold for best results. The whipped feta can also be made a day in advance.
Q: Can I use different fillings?
A: Absolutely! Try other savory options like pesto, sun-dried tomato paste, caramelized onions, or cheese-herb spreads. For dessert, jam, Nutella, or nut pastes work well—finish with a dusting of powdered sugar post-bake.
Q: What’s the best way to cut clean rounds from puff pastry?
A: Use a large plate, bowl, or cake round as a template, and a sharp paring knife or pizza cutter for neat edges. Keep pastry chilled throughout for easier handling.
Q: How do I keep the whipped feta super smooth?
A: Use a food processor or high-speed blender, and make sure the feta is crumbled before blending. Add olive oil gradually until the dip is fluffy and creamy; scrape down the sides often.
Q: What type of feta is best?
A: Use high-quality sheep’s milk feta for tangy, creamy flavor. Pre-crumbled feta works in a pinch, but blocks broken by hand will yield a better dip texture.
Final Thoughts: Why This Tart Stands Out
The feta tapenade tarte soleil is as beautiful as it is delicious—a pastry that encourages sharing, conversation, and celebration. Its ease of preparation (especially with store-bought puff pastry) makes gourmet entertaining accessible while leaving room for endless creativity in the filling and presentation. Whether you follow the savory original or experiment with sweet twists, this sunburst tart is destined to brighten any table.
