Tarte Soleil

party snacks

Thank you Camille Styles for the recipe!


  • 2 sheets puff pastry 

  • 1 wheel brie cheese

  • ⅓ cup apricot preserves 

  • Sea salt

  • ¾ tsp fresh ground black pepper

  • 1-2 sprigs fresh rosemary (leaves chopped)

  • 3-4 sprigs fresh thyme (leaves chopped)

  • Big pinch red chili powder

  • 1 egg for egg wash


  1. Flour two large sheets of parchment paper. Unfold one sheet of puff pastry and cover it with another floured sheet of parchment. Roll it out to about 13-inch wide and set it in the fridge while you do the same for the second sheet. 

  2. Preheat the oven to 350°F. 

  3. Take one sheet of puff pastry and shape it into a circle, cutting off the corners. Place the circle onto a large parchment-lined sheet tray. 

  4. Remove the top rind of brie cheese and place it in the middle of the circle. Spread the apricot preserves into an even layer around the brie on the dough and leave about a ½-inch border at the edge of the dough. Sprinkle it with salt, pepper, rosemary, thyme, and chili powder. 

  5. Remove the second sheet of dough from the fridge, shape it into a circle, and place it on top of the brie and apricot preserves. Use a fork to press a border into the dough around the brie. Next, use a knife to cut from the border around the brie to the edge of the dough at 12, 3, 6, and 9 o’clock, dividing the circle into quarters. Cut each quarter in half, then cut each into 3 sections. Twist each strip 2-3 times. 

  6. Make the egg wash and brush it over the dough. 

  7. If possible, chill the prepared tart for 10-15 minutes. 

  8. Place the tart in the middle rack of the oven and bake it for 30-35 minutes, or until it’s golden brown.