SUN TART
The Sun Tart is not just a treat for the taste buds; it's also a visual delight. Behold the Sun Tart, an indulgent snack that combines layers of flaky puff pastry with a filling of your choice. Whether you opt for red or green pesto, or venture with a ham, onion, and cheese combination like I did, this recipe is incredibly forgiving and guarantees an addictive result. Shaped like a radiant sun, each slice represents a sun ray that twists off for easy snacking.
INGREDIENTS
Serves 4
Preparation time: 15 minutes
Cooking time: 40 minutes
2 rolls or 2 large sheets of remade puff pastry
30 g (1 oz) unsalted butter
2 onions
200 g (7 oz) ham
120 ml / (1/2 a cup) / (4 fluid ounces) thick heavy double cream or creme fraiche
150 g (5 oz) grated cheese (I use Beemster which is a Dutch gouda cheese)
1 egg, beaten (for the egg wash)
MISE EN PLACE
If your pastry sheets are not round, use a large bowl to cut a circle out of each sheet. Transfer to a tray and cover with parchment paper and keep in the freezer to firm up while you prepare the filling.
Finely process the onion and ham separately in a food processor, then set them aside in small bowls.
Ensure that the cream is refrigerated before using.
Method
Heat a frying pan over medium- low heat and sauté the onion in butter for 10-15 minutes, stirring occasionally, until golden. Once done, transfer the onions back into the bowl and set them aside to cool.
In a large bowl, combine the ham and onion, then gradually mix in the cream.
Remove one of the pastry discs from the freezer. Place it on a baking tray covered with parchment paper then spread the filling in an even flat layer, leaving a clean edge of approximately 2 cm all around the edges. Sprinkle the grated cheese on top.
When done, brush with egg wash all around the edges of the pastry then place the second pastry disc on top and seal the edges by pressing them slightly together with the side of your hands.
To create the sun shape, use the rim of a small glass to carefully make an impression of a circle in the middle of the tart, making sure not to break the pastry. Then, starting about 1 cm out from the circle shape, cut the pastry into 4 quarters, then halve each quarter, and halve them again.
Take each cut pastry piece and gently twist it to create “a sun ray”. Repeat each quarter you cut.
To finish, coat the top with egg wash and place the tart in the fridge to chill for 15 minutes. While the tart is cooling preheat your oven to 180°C (356 °F). Fan force on.
Bake the pastry for up to 30 minutes, until it is puffed and golden. Serve as an appetizer.
TIP
Use the center of the tart to incorporate other small snacks or garnishes. You can even place a small round cheese, still in its heatproof container, in the center and allow it to melt while the tart is baking. In France, this is often done with cheeses like Mont d'Or or Vacherin, which come with convenient wooden casings that can be placed in the oven.