Prep Time::20 mins
Cook Time::25 mins
Total Time::45 mins
Servings::8
Ingredients
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1 roll puff pastry
1 package Boursin (or any soft spreadable cheese)
1 large egg
1 tablespoon water
Directions
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C) and line a rimmed baking sheet with parchment paper.
AllRecipes/Diana Chistruga
In a small bowl, stir to combine the egg and water for the eggwash.
AllRecipes/Diana Chistruga
Unroll the puff pastry sheets on a clean work surface, then take an 8- or 9-inch round plate and place it over half of the puff pastry. Use a knife to trace a circle all around the plate.
AllRecipes/Diana Chistruga
Transfer one of the pastry circles to the prepared baking sheet and spread the desired amount of Boursin cheese all over the surface. Place the second pastry circle over top.
AllRecipes/Diana Chistruga
Place a 2-inch round cup or circular cookie cutter in the center of the pastry and press down slightly (it should not go through the pastry). Using a knife, cut a slit on all four sides starting from the edge of the inside circle all the way to the edge of the pastry. Repeat so that each quarter has a total of 8 rays.
AllRecipes/Diana Chistruga
Carefully twist the rays, then brush the Tarte de Soleil with eggwash.
AllRecipes/Diana Chistruga
Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 25 minutes.
AllRecipes/Diana Chistruga
AllRecipes/Diana Chistruga