Baked brie in puff pastry Tarte Soleil
User Reviews
5
Baked brie in puff pastry Tarte Soleil
Description
This recipe starts with rolling out two sheets of ready-rolled puff pastry, cutting two matching circles. The first circle is topped with a thin layer of sun-dried tomato paste or pesto and cheddar cheese, and then the whole wheel of brie is placed in the center. Covering with the second pastry circle, the edges are sealed and the pastry is scored into 16 sections which are then gently twisted away from the center, forming the characteristic Tarte Soleil sun rays.
Baking at 180°C (350°F) produces a golden, crisp pastry with bubbling melted cheese inside. The contrast between the rich, creamy brie, the sharp cheddar, and the tangy tomato paste creates a layered savory flavor. The flaky crust adds a contrasting texture that makes each slice satisfying to bite into.
This presentation is ideal for serving at gatherings or as a warm appetizer alongside a fresh salad or wine. The twisted sections make it easy for guests to pull apart individual servings. Variations in fillings offer versatility in flavor to suit seasonal or personal preferences.
Your choice of fillings can be customized—pesto, olive tapenade, or onion jam provide alternative savory notes, and switching the brie for camembert adjusts the cheese flavor profile. On warm days, chilling the sliced tart after shaping helps maintain structure before baking.
Ingredients
- 2 puff pastry sheet ready rolled, packages
- 1 Brie cheese creamy, wheel
- 100 g sun-dried tomato paste or pesto, 3 1/2 oz
- 100 g cheddar cheese 3 1/2 oz
- 1 egg , lightly beaten
- 1/4 tsp thyme dried leaves
- pinch salt coarse
Instructions
- Preheat the oven to 180°C (350°F) and place the shelf in the centre of the oven.
- Unroll your puff pastry, on the paper if came wrapped in, and use a rolling pin to form a square that’s at least 25cm (10 in). Cut a circle using a large bowl or cake tin as a guide. You will need to do this twice, keep the puff pastry covered as you work.
- Place your brie in the centre of the puff pastry and cover with a small bowl that allows for a small border around the cheese.
- Spread the filling over the puff pastry in a thin layer, going almost to the edge. Remove the bowl.
- Cover with the second puff pastry sheet, you might want to drape it over a rolling pin to transfer and position it.
- Gently smooth the pastry over the cheese and then use the bowl to press down around it. Remove the bowl and prick around the cheese with a fork.
- Use a knife to score the pastry into eight sections and then cut up to the border. Cut each section into half to create 16 sections. If your pastry gets very soft, transfer onto a tray and pop in the fridge to chill.
- Twist each section a couple of times in a single direction. Brush the entire tart with egg wash and then grate a little mature cheddar cheese over it. Sprinkle with thyme leaves and a little coarse salt.
- Transfer to a heavy baking tray and bake for 25-30 minutes, or until the pastry is golden and crisp.
- Cool the tart on the baking tray for around 10 minutes before serving.
- Transfer to a serving platter and use a small knife to remove the puff pastry lid over the cheese. Tear off the ‘rays’ and get dipping!
Notes
- Variety of savory fillings can be used such as pesto, olive tapenade, onion jam or cream cheese spread thinly under the brie.
- For a festive twist, replace the savory filling with cranberry conserve for a holiday version.
- Chill the shaped tart if the pastry becomes too warm or soft to ensure clean twisting and maintain shape before baking.
- Camembert cheese is a suitable substitute for brie with a similar creamy texture but a slightly different flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 27g | 9% |
| Protein | 14g | 28% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 61mg | 20% |
| Sodium | 651mg | 27% |
| Potassium | 100mg | 2% |
| Vitamin A | 735IU | 15% |
| Calcium | 151mg | 15% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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