Tarte Soleil Recipe – as demonstrated at Peta Mathias LIVE!

As promised from Peta's shows in Paraparaumu and Auckland last weekend, and Dunedin and Christchurch this weekend.... Tarte Soleil!! Enjoy!

Tarte Soleil
2 packets of frozen flakey pastry in 32cm rounds
1/2 cup tapenade
1/2 cup something else like sun dried tomato paste, grated cheese, artichoke paste, pesto …
1 egg yolk beaten with a little milk
fennel seeds for sprinkling

Remove flakey pastry from freezer or fridge and bring to room temperature - maybe 5 mins.
Preheat the oven to 180 degrees centigrade.

With the paper still attached to it, roll out the first sheet of pastry onto a baking tray.
Spread with the pastes, leaving 1cm free around the edge.

Brush the edge with water and lay the second round of pastry on top.
Place an upside down glass in the centre to make the sun - don’t press it in, just leave it sitting there.

If the pastry has got a bit soft, put the whole tray with the pastry in the freezer for 5 mins to firm it up. That way it will be much easier to cut. With scissors, cut the pastry and paper from the edge up to the glass edge. Do quarters first then eighths then keep cutting till you have 32 sun rays.

Remove the glass and start twisting the rays. Gently pick up the first ray about midway with your right hand fingers and twist twice with your left hand fingers. 
Brush with egg glaze and sprinkle lightly with fennel and bake in the oven for half an hour or till golden.