As we eagerly anticipate Thanksgiving, it's clear that the Christmas season has arrived. Though not everyone may agree, I believe we all deserve a little holiday joy. Personally, I embrace festive fun starting November 1, especially when I hear Mariah Carey's All I Want for Christmas playing during my grocery trips. I've been planning my holiday cheeseboard for weeks, and this year, I'm excited to feature the stunning Tarte Soleil.

During the holiday season, I adopt a maximized approach. This time of year transforms ordinary moments into something magical, and we cherish time spent with our loved ones. After recent years of change, it's thrilling to celebrate returning traditions while also incorporating new ones. One tradition I can't wait to continue is creating a fabulous cheeseboard elevated for any gathering. I'm always seeking unique ways to refresh my cheeseboard, and this year, the show-stopping Tarte Soleil provides the perfect inspiration.

This French-inspired puff pastry delight offers a variety of filling combinations. Whether you prefer sweet options like chocolate spread or cinnamon rolls, or savory choices like tomato sauce or pesto, the flavor possibilities with Tarte Soleil are limitless. Plus, they serve as an effortless holiday appetizer.

cheese board with tarte soleil

Crafting a Delicious Tarte Soleil

I decided to experiment with both sweet and savory elements to complement other appetizers. I used my favorite apricot preserves, adding a generous amount of fresh herbs and spices that pair perfectly with the sweetness of the apricot. To elevate the flavors, I placed a wheel of brie in the center of the pastry to create a melty, gooey treat.

Despite its elegant look, this dish is surprisingly simple to prepare. Best of all, it requires only a few ingredients.

easy holiday recipe - tarte soleile - puff pastry with apricot and brieeasy holiday recipe - tarte soleile - puff pastry with apricot and brie

Tips to Perfect Your Puff Pastry

Puff pastry is the foundation of this dish. After experimenting with various puff pastry creations, I've compiled a few handy tips.

  1. Always use COLD pastry. When puff pastry warms up, it gets sticky and hard to manage. Work swiftly to keep the process smooth.
  2. To roll out puff pastry, I suggest using floured parchment paper on both sides to minimize sticking.
  3. Keep your rolled puff pastry on parchment in the fridge until you're ready to use it.
  4. After assembling your pastry, chill it in the fridge or freezer for 10-15 minutes. This helps maintain its shape during baking, and a cold pastry goes into a hot oven for optimal puff.
holiday tarte soliel

Flavor Combinations for Tarte Soleil

The flavor combinations for this recipe are virtually unlimited. Here are a few I'm excited to try this season:

  • Pesto and Goat Cheese
  • Parmesan with Olive Tapenade or Onion Chutney
  • Garlic Butter and Tomato Sauce with Mozzarella
  • Chocolate Spread with Sugar

Enjoy it as part of your Thanksgiving appetizer spread, during holiday visits, as a centerpiece on a large cheeseboard, or even on a casual Wednesday evening. Happy snacking!

brie tarte soleil

Description

This Tarte Soleil is an easy yet impressive appetizer that's sure to wow your holiday visitors.

Ingredients

  • 2 sheets of thawed puff pastry
  • 1 wheel of brie cheese
  • 1/3 cup apricot preserves (or your favorite flavor)
  • Generous sprinkle of sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1–2 sprigs fresh rosemary, chopped
  • 3–4 sprigs fresh thyme, chopped
  • Pinch of red chili powder (optional)
  • 1 egg for egg wash

Instructions

  1. Prepare your puff pastry. Flour two large sheets of parchment paper. Unfold one sheet and cover it with another floured sheet. Roll out to about 13 inches wide. Set aside in the fridge while you repeat with the second sheet.
  2. Preheat the oven to 350 degrees F.
  3. To assemble, take one sheet of puff pastry and cut off the corners to form a circle. Place it on a large parchment-lined baking tray.
  4. Remove the top rind from the brie cheese and place it in the center of the dough on the baking tray.
  5. Spread the apricot preserves evenly around the brie, leaving a 1/2 inch border. Sprinkle with salt, pepper, rosemary, thyme, and chili powder.
  6. Take the second sheet of dough from the fridge, shape it into a circle, and cover the brie and apricot preserves.
  7. Using a fork, press the edges to create a border around the brie, leaving it slightly open.
  8. Cut from the border around the brie to the edge of the dough at the 12, 3, 6, and 9 o'clock positions, dividing the circle into quarters. Cut each quarter in half, then each eighth into three sections.
  9. Twist each strip 2-3 times, letting some filling peek out. (For visual reference, check this video!)
  10. Make an egg wash with the egg and a splash of water, then brush it over the dough.
  11. If you can, chill the prepared tart for 10-15 minutes.
  12. Place it in the oven and bake for 30-35 minutes until golden brown. Broil for an additional 2 minutes for extra crispiness if desired.
  13. Remove from the oven and serve warm, so the cheese remains melty.
  14. Enjoy!
  • Prep Time: 30
  • Cook Time: 35
Apricot and Brie Tarte Soleil