As someone on the journey of overcoming perfectionism who enjoys entertaining but frequently finds it challenging to hold back from going all out constantly, I have recently set a goal to truly savor my own gatherings. This involves confidently passing on tasks to enthusiastic friends, starting freshening up an hour earlier than I initially anticipate (this aspect is vital), and embracing the concept of doing less when it comes to food and drinks.
What does “doing less” entail for me? My current approach is to lay out store-bought items that I genuinely adore and make them appear a bit elevated (like a chip tower!). Additionally, I focus on crafting one standout dish that doesn’t overwhelm me but still feels inventive. That signature dish almost always includes frozen puff pastry, or as I call it, a party in a box. It’s user-friendly, much less intimidating than making pastry from scratch, and still provides a glamorous touch, puffing and browning to unveil layers of flakiness.
This season, my puff-pastry creation is tarte soleil, a captivating tart of pull-apart twists filled with a savory vegetable mix. I first encountered this delightful French recipe through my friend Sarah Jampel, who made a spanakopita-inspired version when we collaborated at Bon Appétit. My take borrows flavors from another beloved party classic: spinach-artichoke dip. It’s straightforward to whip up using supermarket staples, resulting in a festive and striking dish. Most importantly, tarte soleil clearly communicates how to enjoy it — the cheesy twists beckon, “Pull me!”
Spinach-Artichoke Tarte Soleil
Serves 6 to 8
Puff pastry brands differ in terms of weight and sheet quantity in a package. If your puff pastry box contains a single sheet weighing closer to 14 oz., you can either purchase two packages for a larger tart, or cut the single sheet in half and roll each half out to yield two 9” or 10” rounds. Your tart will be slightly smaller but equally scrumptious.
All-purpose flour (for dusting)
2 sheets frozen puff pastry (from a 17.3 oz. package, such as Pepperidge Farm), thawed in the refrigerator overnight
1 10-oz. package frozen spinach, thawed
1 14-oz. can artichokes or 1 10-oz. package frozen artichoke hearts, thawed
½ 5.2-oz. Boursin Garlic and Fine Herbs cheese (enjoy the other half as a snack!)
¼ cup shredded Parmesan cheese
¼ cup chopped dill
2 tsp. lemon zest
¼ tsp. kosher salt
Black pepper
1 large egg
1 tbsp. sesame seeds
Dust a piece of parchment paper with flour. Carefully roll out one puff pastry sheet, adding a bit more flour as necessary to avoid sticking, into an ultra-thin 13”x13” square. Transfer the parchment with the pastry onto a baking sheet and position it in the freezer while rolling out the second sheet on another parchment piece. Slide the second sheet onto the same baking sheet and return it to the freezer for 5 minutes to set.
Take one of the chilled pastry sheets, still on parchment, and set it on a work surface. Use a 12-inch pot lid, plate, or round object to trace a circle with a small sharp knife. Reserve the pastry scraps (they can help mend any tears in the pastry). Move the pastry round with the parchment back to the baking sheet and freeze again while you repeat the process with the second pastry sheet. Once both rounds are cut, return them to the freezer to firm up while you prepare the filling.
Gather the thawed spinach and artichokes in a clean tea towel or layers of cheesecloth and squeeze, squeeze, squeeze out every remaining bit of liquid like your life depends on it (this is crucial to prevent the baked pastry from becoming soggy and keeping it light and crispy). Finely chop the drained spinach and artichokes, and place them in a mixing bowl. Add the Boursin, Parmesan, dill, lemon zest, and salt, and mash together with a spatula to mix. Season with pepper.
In a small bowl, beat the egg and 1 tsp. water until blended. Brush the egg wash around the edges of one of the pastry rounds, still on parchment. Evenly distribute the spinach-artichoke mixture over it, leaving a ½” border. Place the second pastry round on top and gently press to seal. Using a small glass (a shot glass or cocktail jigger works great), create an indent in the center of the pastry. Taking care not to cut it through, cut the pastry into four quarters, then slice each quarter into four thin wedges (you should end up with 16 “rays” of pastry radiating from the center). Slide the entire parchment onto the baking sheet and refrigerate the tart for 15 minutes.
Preheat the oven to 400°F. Working with one wedge at a time, gently pull away from the center and twist three or four times. Brush all over with egg wash, sprinkle with sesame seeds, and bake until puffed and beautifully golden brown, about 30-35 minutes. Serve warm.
Do ahead: You can prepare the tart the night before up to the point where you cut all 16 wedges, but before you twist them. Cover with plastic wrap and refrigerate overnight. The next day, twist the wedges, brush with egg wash, and bake.
Christina Chaey is a former senior food editor at Bon Appétit and now the editor of Gentle Foods, a newsletter about cooking how you want to feel. You can follow her on Instagram, if you’d like. She resides in Brooklyn with her partner and a very vocal, toothless feline.
P.S. An easy, nostalgic appetizer and the ultimate party snack of all time.
(Photos by Christina.)
**An Impressive and Delicious Appetizer for Your Holiday Gatherings**
The holiday season is a time for celebration, family, and of course, delicious food. Whether you’re hosting a cozy family dinner or a festive get-together with friends, appetizers play a crucial role in setting the tone for the meal. A well-crafted appetizer can elevate your holiday spread, impress your guests, and kindle their appetites for the main course. If you’re on the lookout for an appetizer that is both visually stunning and irresistibly tasty, look no further than **Baked Brie with Cranberry-Pecan Topping**. This dish epitomizes elegance, flavor, and simplicity, making it a must-have for your holiday gatherings.
### Why Baked Brie?
Brie is a soft, creamy cheese with a mild flavor that pairs beautifully with both sweet and savory ingredients. Its rich texture serves as an ideal base for a range of toppings, and when baked, it transforms into a luscious, gooey delight that guests can scoop up with crackers or bread. Baked Brie is a crowd-pleaser that feels luxurious without demanding hours of preparation. Additionally, it’s versatile enough to accommodate different preferences, whether you lean towards sweet or savory.
### The Perfect Holiday Topping: Cranberry-Pecan
To infuse this classic appetizer with a festive touch, we’re topping the Brie with a mixture of tart cranberries, crunchy pecans, and a hint of sweetness from honey or maple syrup. Cranberries are synonymous with the holiday season, and their bright, tangy flavor complements the creamy Brie beautifully. Pecans contribute a satisfying crunch and nutty depth that enhances the richness of the cheese. Together, these ingredients forge a delightful blend of textures and flavors that will leave your guests wanting more.
### Ingredients:
– 1 wheel of Brie (8-12 oz)
– 1/2 cup fresh or dried cranberries
– 1/4 cup chopped pecans
– 2 tablespoons honey or maple syrup
– 1 teaspoon fresh rosemary (optional, for a savory touch)
– Crackers, sliced baguette, or crostini for serving
### Instructions:
1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C).
2. **Prepare the Brie**: Take the Brie out of its packaging and place it on a parchment-lined baking sheet or in a small, oven-safe dish. If desired, you can lightly score the top of the Brie with a knife to allow the toppings to seep into the cheese as it bakes.
3. **Make the Topping**: In a small bowl, combine the cranberries, chopped pecans, honey or maple syrup, and rosemary (if using). Stir until the ingredients are well-coated and mixed.
4. **Top the Brie**: Spoon the cranberry-pecan mixture over the top of the Brie, spreading it evenly across the surface.
5. **Bake**: Place the Brie in the preheated oven and bake for 10-15 minutes, or until the cheese is soft and gooey but not completely melted. Keep an eye on it to ensure it doesn’t overcook.
6. **Serve**: Carefully transfer the baked Brie to a serving platter and surround it with crackers, sliced baguette, or crostini. Serve immediately while the cheese is warm and melty.
### Tips for Success:
– **Use High-Quality Brie**: Since Brie is the focal point, choose a high-quality wheel of Brie. You can find both double-cream and triple-cream varieties; triple-cream Brie will be even richer and creamier.
– **Customize the Toppings**: While cranberries and pecans form a festive combination, feel free to try other toppings. Consider figs, apricots, walnuts, or even a drizzle of balsamic glaze for a different flavor profile.
– **Make It Ahead**: You can prepare the cranberry-pecan topping in advance and store it in the fridge. When it’s time to serve, simply assemble the Brie and bake it fresh.
– **Pair It with Wine**: Baked Brie pairs wonderfully with various wines. A crisp white like Sauvignon Blanc or a fruity red like Pinot Noir will complement the cheese’s richness and the cranberries’ tartness.
### Why This Appetizer Works for Holiday Gatherings:
1. **Visual Appeal**: The vibrant red cranberries and golden pecans create a beautiful contrast against the creamy Brie, making this appetizer both visually striking and delicious. It’s sure to be a show-stopper on your holiday table.
2. **Minimal Effort, Maximum Impact**: Despite its impressive look, this appetizer is simple to make. With just a few ingredients and minimal prep time, you can have a gourmet dish ready in under 20 minutes.
3. **Crowd-Pleasing
