Tapenade Tarte Soleil with Pine Nut Mascarpone

  • Prep Time:
  • Total Time:
  • Yield: 12 as an appetizer



  1. Preheat oven to 350 degrees.

  2. Stir all of the filling ingredients together in a small mixing bowl until combined. Set aside.
  3. Unfold the first piece of puff pastry (it should come in two pieces in the package) onto a sheet of parchment paper. Place an 8" plate over the puff pastry, facing down, and use a knife to cut the puff pastry into a circle. Using a new sheet of parchment paper, repeat with the second sheet of puff pastry so you have 2 8" rounds of pastry dough. 

  4. Spread the tapenade mixture onto the first sheet of circle pastry and spread into an even layer, leaving a 1/2 inch around the edges. 

  5. Brush edges with water and place the second circular puff pastry piece over the filling and press down on the edges to seal. 

  6. Set a small glass upside down in the center. Being careful to avoid the parchment paper, cut 16 even strips into the dough, stopping at the glass so that the center is still connecting them all. 

  7. Remove glass and gently twist each strip a few times two full turns. Brush the top all over with the egg white mixture. 

  8. Bake for 25 to 30 minutes or until golden brown on top. Remove from oven and let cool for a few minutes before transferring to a serving tray. 

  9. Meanwhile, whip all the dip ingredients in a food processor. Season with salt and pepper. Garnish with more pine nuts and fresh black pepper. 

  10. To serve: have guests tear off the "rays" and dip into the mascarpone dip.


Featured on: Vegetarian Ventures