Tarte Soleil

Serve this show-stopping appetizer at your next dinner party or take it to your next party and you will be the star! It looks really hard to make, but it is so simple. It can be made ahead! Assemble it but don't bake it, refrigerate it, loosely covered, overnight. Toss it in the oven straight from the fridge right before your guests arrive, and they’ll be greeted with the welcoming scent of butter, garlic, and cheese.

TARTE SOLEIL
from The Kitchn
serves 6-8

1 (1.25-pound) box frozen puff pastry (2 sheets), thawed but still cold
2 ounces fresh goat cheese (about 1/4 cup packed), at room temperature
3 tablespoons basil pesto
1 large egg yolk
flour for dusting

Thaw the puff pastry according to package directions, and let 2 ounces goat cheese sit out until room temperature. Arrange a rack in the middle of the oven and preheat the oven to 350°F.
Place the goat cheese and 3 tablespoons pesto in a small bowl and stir until smooth. Whisk together 1 large egg yolk and 1 teaspoon water in a small bowl until combined.
Lightly flour a sheet of parchment paper. Unfold 1 puff pastry sheet on the parchment. Using a lightly floured rolling pin, roll it out to a square that’s slightly over 12-inches wide. Place a 12-inch round plate or bowl on top of the puff pastry and cut around it to create a 12-inch round. Discard the scraps and refrigerate the round. Repeat with the remaining puff pastry sheet.
Slide 1 puff pastry round on its parchment onto a baking sheet. Spoon the pesto mixture onto the round and spread it out thinly, leaving a 1-inch border. Brush the border lightly with water. Place the remaining puff pastry circle on top and press down gently around the edges to seal.
Place a 2- to 3-inch biscuit cutter or rim of a drinking glass in the center of the circle, being careful not to press down on it too hard and cutting through the pastry. Cutting away from the biscuit cutter or glass with a sharp knife, cut the circle into 4 quarters. Cut each quarter in half, to make 8 strips. Then cut each of the 8 strips in half again to result in 16 strips that look like a fringe around the center.
Remove the biscuit cutter or glass. Gently twist each strip a few times. Brush the egg wash evenly over the top of the tart, both in the center and on the twists.
Bake until puffed and golden-brown, 30 to 35 minutes. Let cool for 5 to 10 minutes before carefully transferring to a serving platter. Serve warm.

Make ahead:  the Tarte Soleil can be assembled up to a day ahead of time and stored in the refrigerator, loosely covered with plastic wrap. Bake it straight from the refrigerator.
Storage: leftovers can be stored in an airtight container in the refrigerator for up to 2 days.