Thursday, March 02, 2017

Tarte Soleil - Everything Cheddar Pastry Twist

Well, picnic season is almost here, although some would say it already is! In fact, 2 weeks ago hubby and I joined some friends at a local winery and enjoyed this AMAZING tart with a salad and a bottle (or 3) of wine!


Since then, I've made this Tarte Soleil, or sun tart, again and it's definitely joined my "Keeper" recipe file. It's a King Arthur Flour recipe that I spied from one of their catalogs and it's not unlike the famous Pillsbury crescent roll twists that were popular in the 80's and 90's....but 1,000 times better!

Think of a homemade piecrust with baked in cheese, garlic, salt, poppy seeds, sesame seeds, and buttery goodness! In fact, their Pastry Flour Blend has me thinking that I might change out my usual pie crust recipe for theirs. But, if you wanted to use your own pie crust recipe, I think it would work just fine.


I used their Vermont Cheese powder and Everything Bread and Bagel topping, but substitutes for those are easy to find. I know Penzey's has a Brady Street Cheese Sprinkle that would work amazingly, and if you can't find an Everything Bagel Topping, just figure out what you want on your own: dried garlic, poppy seeds, sesame seeds, salt, etc. The sky's the limit!

Everything Cheddar Pastry Twist (Tarte Soleil)
Recipe Source: King Arthur Flour

Pastry
2 1/2 cups King Arthur Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
2 tablespoons Vermont cheese powder
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup (12 tablespoons) cold unsalted butter
6 tablespoons to 1/2 cup ice water

Filling - (I found I needed to doubled this)
1/4 cup Vermont cheese powder
2 tablespoons Everything Bread and Bagel Topping, divided
1 tablespoon melted butter
1 tablespoon water
1/2 cup grated sharp cheddar cheese, Cabot preferred
1 large egg beaten with 1 tablespoon water, to brush on dough

Directions
To make the pastry: Combine the flour, cheese powder, salt, and baking powder. Work in the butter until larger, pea-sized clumps form. Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive. Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes. The dough can be made the night before or up to several days before.

To make the filling: Stir together the cheese powder, 1 tablespoon of the bagel topping, the melted butter, and water. Set aside.

Preheat the oven to 375°F. Roll one disk of dough into an 11" circle on a piece of parchment paper. Spread the filling mixture evenly over the surface, leaving 1/2" of bare dough around the perimeter. Top the filling with an even layer of the grated cheese, again leaving the perimeter bare. Brush the perimeter with the egg wash.

Roll out and cut the second disk of dough like the first, and place it directly on top of the filling, pressing to ensure the top and bottom edges stick together. Using a pizza slicer, slice 32 equal strips (or whatever fits) from the cutter of the tarte to the edge, through all the layers. Twist each strip three times in the same direction and press the ends down, ensuring they touch with the sides of the neighboring twists.

Brush the pastry with the egg wash and sprinkle with the remaining tablespoon of bagel topping. Bake the pastry for 35 to 40 minutes, until evenly golden brown on top. Remove the pastry from the oven and allow it to cool for 10 to 15 minutes before serving.


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