If you’ve been reading my blog, you know I love Smitten Kitchen. It is my favorite food blog and is as much a pleasure to visit for the writing as it is for the recipes. When I wanted to make something special to bring to the memorial for my sister-in-law, this is where I looked.
I didn’t follow the filling recipe, though it looks tasty. I used an olive tapenade recipe I’ve served on little toasted French bread rounds. The recipe made a lot more filling than needed for the tart, so I’ve scaled it down here.
If you have leftover filling you can spread in a sandwich or add it to a salad. As Deb Perelman mentions in Smitten Kitchen, you could try other savory fillings, such as pesto or something with sharp cheese, or try a sweet version with Nutella.
Olive Tapenade Tart Soleil with Lemon Feta Dip
Adapted from Smitten Kitchen
2 packages puff pastry (thawed overnight in fridge)
1 clove garlic, peeled
leaves from a sprig of fresh rosemary, finely chopped
1 can (7.5 oz.) ripe olives, drained
1/4 cup pitted kalamata olives
1/4 oil-packed sun dried tomatoes (I was out so used a few tablespoons of tomato paste)
about 1/4 cup olive oil
1 egg yolk
1 tablespoon sesame seeds
6 ounces feta, crumbled (Trader Joe’s sells Pastures of Eden brand feta. It is creamy and a little less salty than some – I love it)
2 ounces cream cheese
1/3 cup olive oil
2 tablespoons lemon juice or more to taste
Make the filling: Blend all the ingredients except the olive oil in a food processor with the chopping blade until finely chopped. With motor running, slowly pour in olive oil until smooth and spreadable. Set aside.
Heat oven to 350 degrees.
Assemble the tart: Roll one package of puff pastry flat and cut a 12-inch circle; use a 12-inch round platter (I have a mesh screen splatter guard that worked well) for a guide or cut a pattern from parchment paper. Repeat with second dough, setting one aside in the fridge until needed.
Put first round on parchment paper on a baking sheet. Spread filling on dough, leaving 1 inch margin around the edge. Dab edges with water and place second round on top.
Set a small glass (about 2.5 inches across) upside down in the middle of the tart. Using scissors, carefully cut through both layers of dough and the filling, cutting it into four sections. Leave the center, under the glass, intact.
Now cut each section in half, making 8 pieces, and again, making 16 strips and finally one last round ending with 32 strips of pastry.
Remove the glass and twist each strip of pastry carefully.
Beat the egg yolk in a small bowl with 1 teaspoon of water and brush over pastry dough, and sprinkle with sesame seeds.
Bake for 30 to 35 minutes, until golden brown all over.
While tart is baking, make Lemon Feta dip. Combine all dip ingredients in the bowl of a food processor with a chopping blade and process until smooth. Place in bowl for dipping.
Remove tart from oven, let cool on baking sheet for 10 minutes then transfer to a serving platter.
I’d barely gotten it onto the buffet table when my youngest brother sampled it, twisting off a spiraled ray of pastry and olive. Before I could take a picture, he had another on his plate. I cropped the photo to show the rest of the tart.
Thanks for the visit.