Tarte Au Soleil with Pesto

Updated at: Mon, 15 Mar 2021 12:44:36 GMT

Step 1

Preheat oven to 400F (200C)

Step 2

Roll out pastry. Place a dinner plate down and cut out a circle. Transfer circle to a rimless baking sheet lined with parchment paper.

Step 3

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.

Step 4

Place 2nd circle on top.

Step 5

Place small juice glass in the center of the circle to create an indentation. Remove glass.

Step 6

Cut pastry into four quarters, keep the center intact as a circle.

Step 7

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 tray in the freezer for 5 mins just to firm up a bit to make it easier to twist the rays.

Step 8

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.

Step 9

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

Step 10

Bake tart for 20-25 mins until golden brown and puffed up. Serve on cutting board and invite guests to twist off the rays!

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