Tarte Soleil

If you’re looking for a nutritious, fancy-looking (but simple!) dish to bring to a brunch, a tarte soleil may fit the bill.

The flavours of the basil pesto really shine through — but other fillings could also be used. A sundried-tomato paste; an olive paste; apple butter; a fruit jam… lots of yummy options!

The can also be assembled ahead of time, and held in the refrigerator to bake at the last minute.

This tarte soleil pairs well with soft cheese, or a sour cream-based dip. But really, it stands well on it’s own, without needing anything else to serve with it.

p.s. “tarte soleil” means “sun pie” :)



1 batch of Flaky Spelt Pastry (or package of puff pastry)

~1 cup basil pesto, more if desired

1 egg yolk, mixed with 1 tsp water

sesame seeds, if desired


  1. Preheat the oven to 400F

  2. Divide the pastry in half; roll one half into a large circle. Set a dinner plate (~12” diameter) upside down over the pastry, and cut around the rim to cut the pastry into a perfect circle. Set the circle on a parchment-lined baking sheet.

  3. Spread the basil filling in a thick layer over the pastry, keeping about 3/4” of the edge free of pesto.

  4. Roll out the second half of pastry, and use the same plate to cut out another perfect circle.

  5. Dab water around the outer edge of the bottom layer of pastry; set the top layer of pastry over the basil filling, gently pressing the outer edge onto the moistened bottom edge.

  6. Set a small glass in the very centre of the pastry.

  7. Using a sharp knife, cut lines at the 12:00, 3:00, 6:00 and 9:00 positions, cutting from the edge of the glass to the edge of the pastry. Cut right through each layer.

  8. Then, cut lines from the edge of the glass to the edge of the pastry, half-way between each existing line. Then, carefully make another set of cuts, either 2 or 3 more per section (depending on the sharpness of your knife!). It will look like a circle with many lines radiating to the outside.

  9. Remove the glass from the pastry. Take the outer edge of one “strand” of pastry, and gently flip it over, holding it with one finger at the inner (thin) edge, so that it doesn’t break.

  10. Continue this same pattern around the entire circle, to get a pinwheel effect.

    1. Note: if using puff pastry, you can likely twist each strand more than once.

  11. Mix 1 egg yolk with 1 tsp water, and brush it over the pastry, brushing from the inside to the outer edges.

  12. Sprinkle 1 - 2 tsp sesame seeds over the pastry.

  13. Bake for 20 - 30 minutes, or until evenly browned.

  14. Carefully slide the pastry onto a serving plate, and let it cool slightly before serving.

Deanna van den Dries