Tarte Soleil with puff pastry and Boursin

Tarte soleil recipe: Crispy pastry wrapped in a herb crust cheese and sprinkled with Italian seasoning. Only 4 ingredients, it's a simple recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Appetizers and Snacks

Cuisine European Cuisine

Servings persons

Calories 88 kcal

A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C

Ingredients you need per step are listed below the step in Italic

Preheat oven to 220 degrees Celsius
Line a baking sheet with parchment paper
Lay 4 slices of puff pastry against each other and press the sides firmly.
Take a round shape of about 20 cm and slice a circle with a sharp knife. I used one of my plates.
Place the round puff pastry on the baking tray with baking paper.
Brush the pastry with the Boursin. Keep about 1 cm from the outside, so you can easily press down the edges.
Brush the edge with water.
Make another circle, as described above from the other sheets of puff pastry. Put that circle on top of the Boursin.
In the middle of the circle, put a small glass or bowl.
Cut the puff pastry into quarters with a sharp knife.
Cut each quarter in half, you now have eight triangles of dough.
Halve these triangles with a sharp knife.
And do this again, so you end with 32 strands. In the film it is clearly shown how the dough is cut.
Turn each strand gently on its axis, about 3 times.
Grab the egg yolk and beat him loose with a tablespoon of water. Brush each strand.
Sprinkle Italian seasoning over the pastry and put the baking tray into the oven.
Bake 20 minutes and serve immediately.

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