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This recipe was featured at our Cook For Joy Fall Feast with Simply Organic. For all the recipes from that night and others from our community that bring them joy, click here!
Prep time 20 minutes
Cook time 40 minutes
Yield: Serves or Makes 8
Make the pumpkin & sage filling by heating olive oil in a large skillet over medium heat. Add the garlic and shallot, and cook until the shallot is translucent. Add the kosher salt, sage, pumpkin spice, red pepper flakes, and black pepper. Cook until the spices are fragrant, about 30 seconds. Add the pumpkin purée, and cook for 3 minutes, until the purée is paste-like, and darker in color. Cool to room temperature.
To make the the tarte soleil, preheat oven to 400°F. Place one 10” puff pastry circle on a parchment-lined baking sheet. Evenly spread the pumpkin and sage filling onto the circle, leaving a ½“ border around the edge. Sprinkle the pine nuts and Parmesan cheese evenly over the filling. Cover the circle with the second 10” circle.
Place a small glass onto the middle of the circle. Cut the circle into 4 even sections, cutting away from the glass in the middle. Cut each section in half, making 8 sections. Repeat, and cut each of the 8 sections in half, making 16 sections. Remove glass. Lift a section, and twist three times. Repeat with remaining sections, making sure to twist in the same direction. Place tarte soleil in the freezer for 5 minutes.
Brush tarte soleil with the egg wash mixture. Sprinkle Parmesan cheese all over. Bake for 25 to 30 minutes, until golden brown.