Sun Pastry for Solstice (Tarte Soleil)
A vegan Tarte Soleil, or sun pastry made with puff pastry, filled with thick strained yogurt mixed with roasted garlic. Crisp and savoury.
Servings 8
Calories 381kcal
Ingredients
Strained Yogurt Filling
- 400 grams unsweetened Greek-style yogurt I like organic soya for this recipe
- Pinch sea salt
- Juice of ½ a lemon 1-2 tablespoons
- 2 heads roasted garlic or 2 cloves raw garlic, grated
- Zest of a lemon
- Sea salt and pepper to taste start at ¼ teaspoon each
- 2 sheets puff pastry cut into large rounds if necessary
- Optional egg wash
Instructions
- Start by straining the yogurt the night before. Stir together the yogurt, pinch of salt, and lemon juice, then transfer into a finely woven tea towel. Wrap the tea towel tightly around the yogurt, twisting at the top, then tie with a piece of string.400 grams unsweetened Greek-style yogurt, Pinch sea salt, Juice of ½ a lemon
- Hang the towel from a wooden spoon over a deep bowl or place into a sieve over a bowl. Make sure you have enough room that the bottom of the bundle won't touch any water that comes out. See more instructions and step-by-step photos for labneh here.
- Place in the refrigerator to strain overnight, or until reduced by about half. You should have 150-200 grams of strained yogurt for the pastry.
- Preheat the oven to 200°C (400°F) and set aside a baking sheet or perforated quiche pan.
- Place the strained yogurt in a bowl and add the garlic and lemon zest, then season to taste with salt and pepper.2 heads roasted garlic, Zest of a lemon, Sea salt and pepper to taste
- Place the pastry onto a square of baking paper. Spread the filling in an even layer over the pastry, leaving 2cm (¾ in.) space all around the edge, then top with the second round of puff pastry. Gently press the edges to seal.2 sheets puff pastry
- Set a glass in the middle of the pastry to mark out the centre so that you don't cut too far in (about 8cm or 3 in. diameter).
- Cut the pastry into four equal triangles, to the edge of the circle marked out in the middle. Cut each piece into four more strips to create 16 total strips of pastry.
- Twist each strip twice, curving slightly to form the round shape pictured. Once each strip has been twisted, lift the parchment paper to transfer to the baking sheet or quiche pan.
- At this point you can brush the pastry with an egg wash if you'd like it to be more evenly golden. Bake for 30 minutes or until golden brown. Cool for 10 minutes before serving with any dips or sauces.Optional egg wash
Notes
While this can serve up to eight people as an appetiser or part of a larger spread, we usually finish it among four people.
Nutrition
Serving: 1 | Calories: 381kcal | Carbohydrates: 35g | Protein: 6g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 160mg | Potassium: 65mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 2mg