Ingredients

• 1 roll puff pastry
• 1 package Boursin
• 1 large egg
• 1 tablespoon water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C) and line a rimmed baking sheet with parchment paper.
2. 2 In a small bowl, stir to combine the egg and water for the eggwash.
3. 3 Unroll the puff pastry sheets on a clean work surface, then take an 8- or 9-inch round plate and place it over half of the puff pastry. Use a knife to trace a circle all around the plate.
4. 4 Transfer one of the pastry circles to the prepared baking sheet and spread the desired amount of Boursin cheese all over the surface. Place the second pastry circle over top.
5. 5 Place a 2-inch round cup or circular cookie cutter in the center of the pastry and press down slightly (it should not go through the pastry). Using a knife, cut a slit on all four sides starting from the edge of the inside circle all the way to the edge of the pastry. Repeat so that each quarter has a total of 8 rays.
6. 6 Carefully twist the rays, then brush the Tarte de Soleil with eggwash.
7. 7 Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 25 minutes.

Nutrition per serving