Pesto Tarte soleil recipe : homemade sun tart

French

A light, golden, and irresistibly flaky Pesto tarte soleil or Sun Tart, that looks impressive yet takes less than 30 minutes to make!

Ideal for parties, brunches, or family dinners, this recipe combines simplicity, flavor, and a touch of creativity.

Homemade Pesto Soleil Tarte: an easy, delicious, and crowd-pleasing recipe

The pesto tarte soleil is one of those deceptively simple recipes that always looks like you’ve spent hours in the kitchen.

In just half an hour, you’ll have a beautifully golden, flaky pastry filled with fragrant, summery pesto that melts perfectly into each buttery layer.

I first made it with what I had on hand, two puff pastry sheets nearing their expiry date and a bit of leftover pesto from a Caprese pasta salad.

The result was so good it quickly became a staple in my kitchen.

That’s the beauty of puff pastry: it turns the simplest ingredients into something impressive.

Whether you use homemade pastry or a good-quality store-bought version, this tart always bakes up crisp, aromatic, and wonderfully shareable.

Its sunburst shape makes it perfect for gatherings, everyone loves pulling apart those warm, golden twists straight from the oven.

Quick, elegant, and irresistibly good every time.

Ingredients You’ll Need for a Perfect Golden Tarte soleil

• 2 sheets of puff pastry (about 25 cm each) : Use cold puff pastry for easy cutting and shaping. A pure butter puff pastry gives the best flavor and crisp texture.
• 3 to 4 tablespoons of pesto : Go classic with basil pesto, or try sun-dried tomato pesto for a twist. If your pesto is oily, drain slightly so the tart stays crisp.
• 50 g (½ cup) grated Gruyère cheese : Adds a creamy, salty touch. You can substitute with Parmesan or shredded mozzarella for a different flavor profile.
• 1 egg yolk : For a glossy, golden finish.
• 1 teaspoon heavy cream : Whisked with the yolk to prevent the pastry from drying or cracking.
• Sesame seeds : For a deliciously crunchy topping.
• Nigella seeds (optional) : Bring a subtle peppery flavor and a beautiful contrast against the golden crust.

How to Make a Beautiful Tarte Soleil

1- Prepare the base
Place one puff pastry sheet on baking parchment directly on your baking tray. This prevents damage when moving the tart later.

2- Spread the pesto
Evenly spread 3-4 tablespoons of pesto, leaving a 1 cm border around the edge.

3- Add the cheese
Sprinkle a thin layer of Gruyère or cheddar, just enough to add richness without weighing down the pastry.

4-Top with the second pastry sheet
Gently place it over the first, pressing lightly along the edges to seal.

5- Shape the sun
Set a small glass in the center as a guide. Cut the pastry into 4 quarters, then cut each quarter into 4, you should have about 16 strips (more if your pastry is larger).

6- Twist each strip
Carefully twist each strip twice to form the sun rays. Don’t pull too hard to avoid tearing the base.

7- Brush and garnish
Mix the egg yolk with cream, brush evenly over the pastry, and sprinkle with sesame and nigella seeds.

8- Bake in two stages

• Preheat oven to 180°C (350°F).
• Bake on the second rack from the bottom at 150°C (300°F, bottom heat only) for 15 minutes to crisp the base.
• Raise temperature to 180°C (350°F, fan setting) and bake another 10–12 minutes, until golden and puffed.

Tips for a Fluffy, Perfectly Baked Pesto Sun Tart

– Use well-chilled puff pastry : Cold dough puffs up beautifully in the oven. If the pastry warms up while shaping, refrigerate it for 10 minutes before baking.

– Avoid overloading with pesto : A thin, even layer of pesto prevents the pastry from becoming heavy or soggy, allowing it to rise properly.

– Seal the edges lightly : Press the edges just enough to hold but not too firmly, this lets steam escape between the layers, creating that airy, flaky texture.

– Preheat your oven fully : Start with a hot oven (around 180°C / 350°F) so the butter in the pastry evaporates quickly and lifts the layers for a light, puffed result.

– Bake on the lower rack first : This helps cook the base evenly before turning on fan heat for golden, crisp top layers.

– Let it rest before serving : Allow the tart to cool for about 10 minutes after baking. This short rest helps the layers set and stay beautifully puffed.

How to Serve Your Pesto Sun Tart

– As an appetizer, warm or slightly cooled : Serve the sun tart fresh out of the oven or just warm. The flaky twists pull apart easily and are perfect for sharing at a friendly gathering or family meal.

– With a light meal : Pair your tart with a crisp green salad, arugula, lamb’s lettuce, or baby greens dressed with olive oil and a squeeze of lemon. The freshness of the salad balances beautifully with the rich, buttery pastry and fragrant pesto.

– For a buffet or brunch : Cut the tart into individual twists and arrange them on a large serving platter. Guests can help themselves, and the sun shape always makes an eye-catching centerpiece on the table.

– For a picnic : This tart travels wonderfully! Let it cool completely before placing it in an airtight container. It’s just as tasty cold and still keeps its flaky texture.

– Summer party idea : Try mini pesto sun tarts with sun-dried tomatoes, use small rounds of puff pastry, spread a little pesto, add a tomato piece, and twist before baking. Bite-sized, colorful, and perfect for outdoor entertaining!

How to Store and Reheat Your Pesto Sun Tart

– Storing in the refrigerator

• Once cooled, place the tart in an airtight container or wrap it tightly in plastic wrap.
• It keeps well for 2 to 3 days in the fridge without losing its flavor.
• Avoid leaving it at room temperature for too long, puff pastry tends to soften quickly and lose its crispness.

– Reheating for a crispy texture

• To bring back the tart’s flakiness, reheat it in the oven at 160°C (320°F, fan setting) for 8 to 10 minutes.
• Avoid using the microwave, it will make the pastry soft and damp.
• If you’re reheating individual pieces, place them directly on the oven rack to let the hot air circulate and crisp the bottom evenly.

– Freezing option (before baking)

• You can freeze the unbaked tart right after shaping it.
• Lay it flat on a baking sheet to firm up, then wrap it tightly in plastic wrap or a freezer bag.
• When ready to bake, place it straight in the oven at 180°C (350°F), adding 5 to 7 extra minutes to the usual baking time.

– No-waste tip

If some twists become soft, cut them into small pieces and serve with soup or salad, a delicious and clever way to avoid any waste!

Other Ideas to garnish your Tarte soleil

• With pesto rosso
• garnish with black olives tapenade
• with camembert, and other melty cheese.

Otherwise, you can make a sweet version, my kids’ favorite using Nutella or Homemade Banana Jam with Lime for a delicious twist.