This 2-Ingredient Puff Pastry Appetizer Is Seriously Show-Stopping

Puff pastry has truly made a comeback over the last few months, and it's not hard to see why. It's inexpensive, it cuts back on any prep work tremendously, it often doesn't require much baking time, and it can elevate almost any simple ingredient. This puff pastry trend (although I'm sure your mind goes straight to the upside-down tart) is a French appetizer called a Tarte de Soleil–and it couldn't be easier (or tastier).

The Tarte de Soleil only has two ingredients: puff pastry and soft spreadable herb cheese. The original creator used the Alouette Garlic & Herb cheese, although you could use whatever you'd like. I, for example, decided to use my favorite–Boursin Garlic & Herb cheese.

The process is also surprisingly simple and took way less time than I thought it would. All you have to do is spread the cheese between two circles of puff pastry, cut and twist rays along the edge, brush with egg wash, and bake. The result is a super flaky, buttery, cheesy, and all-in-all flavorful appetizer tart that tastes delicious and looks like a true showstopper.

Tarte de Soleil Variations to Try

• Make your own spreadable cheese filling by combining cream cheese, chopped basil, chopped garlic, lemon zest, salt, and pepper.
• Finish the Tarte de Soleil off with a tasty garnish. Combine melted butter, chopped garlic, and parsley, then brush all over the top after baking.
• Rather than using a spreadable cheese, brush garlic butter between the pastry and fill it with grated Cheddar cheese or mozzarella.
• Regardless of what you put between the pastry, this recipe would taste even better with a marinara sauce served alongside.

Recipe to Make Tarte de Soleil at Home

Ingredients:

• 1 roll puff pastry
• 1 package Boursin (or any soft spreadable cheese)
• 1 large egg
• 1 tablespoon water

Instructions:

1. Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C) and line a rimmed baking sheet with parchment paper.
2. In a small bowl, stir to combine the egg and water for the eggwash.
3. 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.
4. Transfer one of the pastry circles to the prepared baking sheet and spread the desired amount of cheese all over the surface. Place the second pastry circle over top.
5. 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.
6. Carefully twist the rays, then brush the Tarte de Soleil with eggwash.
7. Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 25 minutes.