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+ servings

Tapenade Tarte Soleil with Pine Nut Marscapone

This elegant looking Tapenade Tarte Soleil with Pine Nut Marscapone recipe can actually be whipped up in under and hour and is sure to be a crowd pleaser at your holiday feast or cocktail party! Recipe adapted from Smitten Kitchen.

Course Appetizer
Cuisine Vegetarian
Servings 12 as an appetizer
Calories 242 kcal


For the Filling:

For the assembly:

  • 1 package puff pastry thawed in the fridge overnight
  • 1 egg yolk beaten with 1 tsp water

For the dip:

  • 8 oz marscapone cheese
  • 1 oz Alessi pine nuts toasted, + more for topping
  • 1 tsp fresh thyme
  • salt / pepper to taste


  1. Preheat oven to 350 degrees.

  2. Stir all of the filling ingredients together in a small mixing bowl until combined. Set aside.

  3. Unfold the first piece of puff pastry (it should come in two pieces in the package) onto a sheet of parchment paper. Place a 8" the plate over the puff pastry, facing down, and use a knife to cut the puff pastry into a circle. Using a new sheet of parchment paper, repeat with the second sheet of puff pastry so you have 2 8" rounds of pastry dough.

  4. Spread the tapenade mixture onto the first sheet of circle pastry and spread into an even layer, leaving a 1/2 inch around the edges.

  5. Brush edges with water and place the second circular puff pastry piece over the filling and press down on the edges to seal.

  6. Set a small glass upside down in the center. Being careful to avoid the parchment paper, cut 16 even strips into the dough, stopping at the glass so that the center is still connecting them all.

  7. Remove glass and gently twist each strip a few times two full turns. Brush the top all over with the egg white mixture.

  8. Bake for 25 to 30 minutes or until golden brown on top. Remove from oven and let cool for a few minutes before transferring to a serving tray.

  9. Meanwhile, whip all the dip ingredients in a food processor. Season with salt and pepper. Garnish with more pine nuts and fresh black pepper.

  10. To serve: have guests tear off the "rays" and dip into the marscapone dip.

Nutrition Facts
Tapenade Tarte Soleil with Pine Nut Marscapone
Amount Per Serving
Calories 242 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 35mg12%
Sodium 269mg12%
Potassium 183mg5%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 335IU7%
Vitamin C 2.5mg3%
Calcium 39mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.