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Samosa Tart (Tarte Au Soleil)

A fun indian-= french fusion appetizer. Puff pastry layers stuffed with traditional samosa filling. Buttery, spicy and easy, this tart is a great appetizer idea for effortless entertaining. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer
Cuisine: French, Indian
Servings: 10 inch tart


For the Samosa Filling

  • 4 boiled potatoes I use a mix of russet & gold potatoes (1 large russet and 3 medium gold)
  • ½ cup green peas (fresh or frozen)
  • 2 tablespoon cooking oil
  • 1.5 teaspoon cumin seeds
  • ½ teaspoon hing (asafoetida)
  • 1 teaspoon coriander seeds, coarsely crushed
  • 2-3 thai bird green chilies, adjust to taste
  • ½ tablespoon chopped ginger
  • 1 teaspoon hot red chili powder, adjust to taste
  • 1 teaspoon chaat masala
  • ½ teaspoon anardana (dried pomegranate sedds, if you cannot find, simply skip)
  • ½ teaspoon amchoor (dry mango powder)
  • ½ teaspoon roasted cumin powder
  • 1.5 teaspoon salt or to taste
  • 3 tablespoon chopped cilantro

For the Samosa Tart

  • 2 puff pastry sheets (thawed overnight and kept cold)
  • 1-2 tablespoon cold water
  • Butter for brushing


Step 1 :- Make the Samosa Filling

  • Peel the boiled potatoes and using your hands, crumble them into small pieces, don’t mash or grate them. Set aside.
  • In a medium pan, add the cooking oil and heat it up on medium low. Temper the oil with cumin, hing and coriander seeds, saute for 20 seconds, do not let the spices burn. Add the chopped ginger and green chillies and saute for about 10-15 seconds taking care not to burn anything. Take the pan off the stove if needed.
  • Add peas, return to the stove and and sprinkle ½ teaspoon of salt. Cook the peas for 1-2 minutes if using frozen, cook for 4-7 minutes if using fresh until the peas are soft. You might need to cover the pan in case of fresh peas.
  • Add the red chili powder next and saute. Add the potatoes to the pan and mix with everything else. Reduce the heat to low and saute on low heat for 3-5 minutes until the potatoes are warmed through and nicely combined with spices and herbs but do not turn brown.
  • Switch off the stove. Immediately mix in rest of the ingredients – chaat masalaanardana, amchoor, roasted cumin powder. Mix, taste and adjust the salt. Mix the cilantro. Samosa filling is ready. Transfer to a bowl or let the filling completely cool down in the pan. You can make the filling a day ahead as well.

Step 2:- Assemble & Bake the Tart

  • Line a large cookie baking sheet with parchment paper.
  • Roll out thawed puff pastry to remove the seams at the folds. At all times make sure that the pastry is chilled. Place on parchment paper and start working with the first pastry sheet while the second one keeps refrigerated.
  • Once the puff pastry sheet is rolled out, choose a 10 or 12 inch dinner place and cut all along using a sharp knife. You will be left with a circle once you remove the trimmed edges. 
  • Spread the cold samosa filling evenly on the sheet leaving about 1 inch from the edges. You can smoothen out the filling using a spatula. Return to fridge while you start working on the second puff pastry sheet. 
  • Using the same dinner plate you used for the first sheet, cut out a circle from the second puff pastry sheet. Brush some water on the edges that we left out on the first sheet and place the second sheet to sandwich the samosa filling. Seal the edges by pressing down lightly.
  • Place a juice glass in the center. Press slightly to form a circular impression but not all the way through. Now starting outwards from the edge of centre circle, cut 4 quarters to begin with. This will help you keep the rays of equal size. Next half each quarter and proceed to half those halves. You should have 16 rays.
  • Once the rays have been sliced, carefully lift the rays (you can use a spatula) and twist the rays inwards bringing the end part to flatten on the parchment. Once all the rays have been twisted, use a fork and crimp the flat end part.
  • Generoulsly Brush the tart with melted butter (this will help in golden baking) and sprinkle some cumin seeds in the center. Chill for 20 minutes.You can store the assembled tart for upto 1 day.
  • Preheat oven to 400. Bake the tart for 23-26 minutes until goldebn brown. Once baked, let stand for 10 minutes and serve with chutney.