Tarte Soleil appetizer close up with a small yellow dish of pizza sauce on the side.

Here Comes the Sun Garlic Bread Twists with Cheese

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If you loved my Tearin’ Up My Heart Pizza Twists, then this is another version that you will also love for springtime! The heart shape can be done any time of year, but here’s another option for you. This version is shaped like a sun and inspired by the French Tarte Soleil.

As seen on instagram here.

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Here Comes the Sun Garlic Bread Twists with Cheese

Recipe by Sarah
0.0 from 0 votes
Course: Appetizers, Snacks, Lunch, Dinner, SidesCuisine: American, Italian, FrenchDifficulty: Medium
Servings

12

servings
Prep time

30

minutes
Cooking time

28

minutes
Calories

329

kcal
First rise

1

hour 

30

minutes
Second rise

30

mins
Total time

2

hours 

28

minutes

If you loved my pizza twists, then you will love this Tarte Soleil inspired appetizer! These shareable garlic bread twists are perfect for all of your Spring get-togethers.

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Ingredients

  • For the dough:
  • 1 tbsp active yeast

  • 1 1/2 c warm water (100-110 degrees F)

  • 2 tbsp granulated sugar

  • 1 tsp fine pink Himalayan sea salt (see notes)

  • 2 tbsp extra virgin olive oil +c1 tsp to oil the bowl when rising

  • 4 c bread flour

  • For the garlic butter:
  • 1/4 c unsalted butter, softened

  • 3 cloves garlic, finely minced

  • 1 tsp Italian seasoning (see notes)

  • Other filling ingredients:
  • 1/4 c pesto

  • 1/4 c shredded Parmesan cheese

  • 2 c shredded mozzarella

  • On the top:
  • 1 beaten egg for egg wash

  • 1 tsp Italian seasoning

  • 1 tbsp grated Parmesan cheese

  • For dipping:
  • 1/2 c pizza or marinara sauce

Directions

  • In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, sugar, salt, and oil.
  • Add 2 cups of the flour and mix on low until mostly incorporated.
  • Add the rest of the flour, 1 cup at a time and mix on low. The dough should start to form and pull away from the sides of the bowl. Knead in the mixer on low speed for 5 mins. The dough should be soft and no longer sticky when it’s done.
  • Remove the bowl from the stand mixer, lift your ball of dough out of the bowl and add a teaspoon of olive oil to the mixing bowl. Put the dough back into the bowl, roll it into the oil so the surface is covered, cover the bowl and allow it to rise in a warm place for 1-2 hours. I usually let it rise for 1 1/2 hours.
  • While the dough is rising, make the garlic butter. (If you don’t like garlic butter, you can use pizza sauce like I did with my Pizza Twists.) To make the garlic butter, simply combine the softened butter, garlic and Italian seasonings and stir until fully incorporated. I microwaved my butter for 20 seconds even after leaving it on the counter for a few hours so that I could easily mix it will with the garlic and seasonings. It solidified again nicely before it was time for me to use it.
  • Once the dough has risen, weigh it with a kitchen scale and divide it into two equal sections. You can estimate it if you don’t have a kitchen scale. My two dough sections were about 1lb each. You’re going to work one section of dough at a time, so keep the one you’re not working on covered so it doesn’t dry out.
  • On a very lightly floured surface, roll out the first section of dough. I rolled it into a circle of about 14 inches in diameter. Once it was done, I set it aside on a piece of parchment paper and covered it so it didn’t dry out. 14 inch circle of dough on a wooden pastry board.
  • Repeat with the other section of dough and place that circle of dough onto a piece of parchment paper. This will make it easier to move it from this surface (you want it to be a surface that you can cut on) to the rimmed baking sheet. Get the ingredients that you plan to add to the bottom layer of dough ready.Four bowls, one has garlic butter, one has pesto, one has shredded Parmesan and one has shredded mozzarella. To the right you can see half a circle of dough. There is a pink floral tea towel in the background.
  • Start to add the toppings. I did half garlic butter and half pesto.A round circle of dough on brown parchment paper with garlic butter spread over the right half and pesto spread over the left half.
  • Add the Parmesan cheese.A circle of dough on brown parchment paper with garlic butter on the right side and pesto on the left side, with 1/4 cup of grated Parmesan spread over it.
  • Add the mozzarella cheese.A circle of dough on brown parchment paper with garlic butter on the right side and pesto on the left side, with 1/4 cup of grated Parmesan and 2 cups of shredded mozzarella spread over it.
  • Add the top layer of dough and gently adjust all edges so that the layers line up.Tarte Soleil appetizer with the top layer of dough on, but not cut or twisted yet, on a brown piece of parchment paper.
  • Add a cutter of some sort to the middle. This will serve as a guide for when you make the cuts.Tarte Soleil appetizer with the top layer of dough on and a sun shaped cutter on top. It has not been cut or twisted yet. It is on a brown piece of parchment paper.
  • Using a very sharp knife, cut the circle into fourths.Two round dough circles stuffed with garlic butter, pesto and cheese, with a sun shaped cookie cutter in the center and 4 slices from the center out.
  • Cut each fourth in half to make eighths.Two round dough circles stuffed with garlic butter, pesto and cheese, with a sun shaped cookie cutter in the center and 8 slices from the center out.
  • Cut each eighth into three sections You will then have a total of 24 sections.Tarte Soleil cut into 24 even sections with a star shaped cutter in the middle, on a brown piece of parchment paper.
  • It’s time to twist! I like to start at the bottom right section, but you can start wherever you want. I go around from the bottom, counter clockwise. I twist each section two full turns clockwise.Tarte Soleil appetizer, cut and twisted. There are 24 twists. There is a sun-shaped cookie cutter in the center.
  • Carefully transfer to a rimmed baking sheet. I grab the parchment paper by opposite ends and gently lift and move it to a full sheet (25 inches x 17 1/4 inches) rimmed baking sheet. The half sheet won’t be large enough, so be sure to use a full sheet size.
  • Cover and allow the dough to rise for another 30 mins. I like to leave the sun cutter on, I think that it helps the indentation to remain visible after baking. While you are waiting on the second rise, preheat the oven to 400 degrees F and set a rack on the top third of the oven.
  • Beat one egg and mix in 1 tsp of Italian seasonings. Brush this on gently with a pastry brush. The egg wash will ensure that it will turn a beautiful golden brown color when baked.Tarte Soleil appetizer, cut and twisted and then brushed with egg wash and Italian seasonings.
  • After 15 mins, I like to turn my baking sheet. I feel that this helps it to cook evenly. It took 28 mins for it to be fully cooked and golden brown.
  • Once the twists are done, sprinkle the grated parmesan evenly over the top.Tarte Soleil appetizer close up with a small yellow dish of pizza sauce on the side.
  • Serve hot from the oven with your favorite pizza or marinara sauce for dipping. Any leftovers can be stored in the fridge in an airtight container.

Equipment

Recipe Video

Notes

  • Regular fine salt is fine, I just use the pink Himalayan sea salt for baking, but it’s not something you need to go out and buy for this recipe.
  • My favorite Italian seasoning is this one, but you can use any that you like!

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