Tarte Soleil

Inspired by the CRISPY pull-apart French appetiser, our take is not only vegan but we've made it more party-friendly by adding a delicious dip to match! Filled with spinach, vegan cheese, basil, pine nuts and Dibble Sour Cream, this is a quick and easy dish that can be shared. Happy cooking!

Prep Time 15 minutes

Cook Time 20 minutes

Serves 2-4

Difficulty Easy

Ingredients 

• 1/2 Cup Pine Nuts
• 1 Cup Basil
• 1 Cup Spinach
• 1/2 Cup Vegan Cheese, shredded
• 6 Tbsp Dibble Sour Cream
• 1 Tbsp Dibble Garlic Aioli
• 1/2 Lime Wedge, juiced
• 1/3 Cup Non-Dairy Milk
• 2 Garlic Cloves
• 1 Tbsp Salt
• 2 Vegan Puff Pastry Sheets
• 1 Tbsp Flour
• 2 Tbsp Vegan Butter, melted
• 1/4 tsp Pepper
• 2 Tbsp Sesame Seeds
• 2 Tbsp Chives, finely sliced

Method

1. In a food processor, add the spinach, basil, pine nuts and pulse a few times.
2. Add in the cheese, 4 Tbsp Dibble Sour Cream, 1/4 lime wedge juice, oat milk, garlic, 1/2 salt and blend on high for 1 minute. Scrap down the sides and blend for 2-3 minutes or until smooth.
3. Place both sheets of puff pastry on a lightly dusted workbench adjacent to each other, gently place a 22cm plate in the centre of one sheet and using a sharp knife, trim the pastry from around the edge of the plate. Repeat this for the other puff pastry sheet. 
4. Carefully transfer one of the puff pastry sheets to lined baking tray. Evenly spread the spinach and basil filling on the puff pastry leaving a gap about 1cm from the outer edge of the puff pastry. 
5. Brush the gap with the butter.
6. Gently place the other circular puff pastry sheet over the filling so that the edges of both puff pastry sheets match up. 
7. Using a fork, crimp the circumference of the sheets to seal them tightly. 
8. Place a 6cm cup in the centre and gently press down to make a light imprint. Using a sharp knife, cut 16 even slices from the base of the cup to the outer edge of the pastry. Remove the cup. 
9. Pick up one slice from the outer edge and carefully rotate it twice and place the edge back in line. Repeat this for the remainder 15 slices. 
10. Place in the refrigerator for 20 minutes.
11. Preheat the oven to 200°C. 
12. In a small mixing bowl, whisk together 2 Tbsp Dibble Sour Cream, Dibble Garlic Aioli and 1/4 lime wedge juice. Thoroughly mix in the chives and set aside.
13. Remove the pastry from the fridge, brush the top surface with melted butter and top with the sesame seeds, 1/3 tsp salt and pepper.
14. Bake for 20 minutes or until golden brown. 
15. Add the dip to the centre of the Tarte Soleil.
16. Enjoy!