Red Pesto Tarte Soleil
We have great news for fans of our Pesto—a new Pesto Rosso is now also available in the shop! This kicky, crimson cousin to the popular basil pesto is also made locally by the Queirolo Girls, including our longtime employee Dona. Made with sundried tomatoes, almonds, olives and spices, the Red Pesto goes well as a meat accompaniment, especially salmon, pork or chicken. It’s also a wonderful addition to a cheese plate, or smeared with cream cheese on a cracker or baguette. Of course it can also be served with pasta, but it really shines when paired with something that will stand up to its strong flavors.
With the holidays coming, we created this fun, easy appetizer with the Red Pesto to share with your loved ones. A Tarte Soleil, or “sun tart”, is a beautiful, shareable centerpiece. Best of all, they are super simple to make and come together quickly. We pair it with a Ricotta Dip, which is optional but delicious!
*Pesto Rosso is perishable and unfortunately cannot be shipped. Available in store only.*
Ingredients for Tarte Soleil:
- One container Queirolo Sisters Pesto Rosso
- One package store bought Puff Pastry Sheets (you will need both sheets)
- One egg yolk
- Salt and cracked pepper
Ingredients for Ricotta Dip:
- 8 oz ricotta
- 3 oz cream cheese
- 1 Tbsp olive oil
- 1 tsp lemon zest
- Salt and cracked peppe
To make the Tarte Soleil:
Heat oven to 400F. Grease or line a cookie sheet with parchment paper. Choose a round dinner plate, pie pan, etc that will fit inside your cookie sheet. You are going to use this to measure your tarte soleil. Pick the biggest round shape that will still fit inside your sheet pan.
After defrosting your puff pastry in the fridge, flour a work surface and roll out one sheet until you can cut out your circle. Place this circle on your sheet pan. Roll out the other sheet and cut another circle. Set aside.
Spread one full container of Red Pesto over the whole circle of puff pastry in your sheet pan. Go all the way to the edge. When finished, place the other circle of puff pastry on top. Now, cut out your tarte. Take a small glass or cup and place it upside down in the center of your tarte. Using a knife or scissors, cut your tarte at 12 o’clock, 3 o’clock, 6 o’clock and 9’oclock, stopping when you reach the edge of the cup. Don’t go all the way through the tarte! Now, cut each quadrant in half, then half again. You should end up with 16 little triangles that stop at the edge of the cup. Carefully twist each little slice at least two times. Work your way around carefully. When you’ve finished remove the glass. Brush the top with egg yolk mixed with a little water, and sprinkle with coarse salt and fresh cracked pepper.
Bake in the oven for 15 minutes or until golden and sun-like!
To Make Ricotta Dip:
Blend all ingredients until smooth. Adjust seasonings to taste. Dollop on a slice of tarte soleil and enjoy!
We hope you enjoy this recipe! Let us know if you made this recipe by tagging #CookWithTheSpiceTin on Instagram (@the_spice_tin) and Facebook (@thespicetin).
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