Tandoori Paneer Tarte au Soleil is a fun vegetarian French-Indian fusion appetizer made with store-bought puff pastry and a generous filling of grated paneer and vegetables in a finger-licking Tandoori marinade . It is then cooked in the air fryer for the perfect flaky texture all over.
Update – Paneer Tarte Au Soleil. This savoury tart was a super easy and ridiculously tasty recipe. I’ve included the link to the original recipe from Jagruti’s Cooking Odyssey. – Instagram reader 23 August 2021 Facebook reader 20/04/2022 I’ve made this a few times (4-5 times) since you first posted this recipe. It’s always been a hit! Thanks for sharing!
AIR FRYER TARTE AU SOLEIL
French-inspired Tarte au Soleil is a pull-apart puff pastry recipe. It is aptly named “Tarte au Soleil” because it resembles a beautiful Sun!
The beauty of this puff pastry is that you can literally fill it with whatever you fancy!
Our Tarte au Soleil, with the addition of Tandoori Paneer and vegetables, undergoes a fantastic Indian twist to create a fusion recipe. We love our Indian-fusion recipes and recently made Tandoori Paneer Galette
Despite its stunning look that is sure to wow every one of your guests, Tarte au Soleil could not be easier to make. It can easily be ready in under 30 minutes because we have used a ready-made puff pastry and air-fried the tart for a perfectly even finish. This makes it the perfect make-ahead party food with a wow-effect, every single time!
Why not get your friends and family involved in making this pastry together for an afternoon of fun baking!
For the days that you’re feeling adventurous, homemade Eggless Classic All Butter Croissants are the one recipe to attempt homemade pastries!
Air fryer recipes
Air fryer Punjabi Samosa Puffs
Air fryer Banana Chips with Black Pepper
Air fryer Apple Ring Doughnuts
Chilli Cheese Pineapple Parcels
Vegan Curry Puffs (Thai)
Savoury Schezwan Paneer Puff Pastry Swirls
Ingredients for Tandoori Paneer Tarte au Soleil
Tandoori Paneer and Vegetable Filling:
Paneer – grated
Bell pepper – we have used red, yellow and green for colour
Onion – red onion works well
Fresh Coriander
Tandoori Sauce
Gram flour – roasted chickpea or besan flavour to absorb moisture
Pastry
Ready-made Puff Pastry sheets
Milk to glaze
Onion seeds – aka kalonji to garnish
How to make the perfect Tarte au Soleil with Tips:
To prevent a cracked pastry when unrolling, take the puff pastry out of the fridge half an hour before using it. This ensures a smoother pastry that is easier to handle – judge this based on the climate you live in! Summer months will soften the pastry a lot quicker! If the pastry is too soft, it will stick to the surface so judgment is key!
Use a little roasted besan flour (chickpea flour, gram flour) to soak up the moisture in the filling. Ensure you roast the flour first otherwise it will taste raw once cooked as the cooking time for the pastry is not long enough for the flour to cook.
We have very finely sliced the vegetables so that they do not fall out of the pastry. Big chunks of vegetables will be difficult to work with.
Use fillings that are not overly runny – it may make the pastry soggy and difficult to twist.
Do not overstuff the pastry. Too much filling will add weight to the pastry and make it difficult to twist.
Make sure that the pastry will fit into the air-fryer basket.
Use a spatula or a flat utensil to gently lift up each “ray” before twisting.
Make the tarte onto parchment paper that you will be baking/air frying on. It is difficult to lift the tarte and switch to a different baking tray after!
If you have leftover filling, turn your scraps of puff pastry into smaller parcels and bake alongside your Tarte au Soleil
How to make Tandoori Paneer Filling:
I love the combination of paneer and vegetables – it almost creates an Indian Pizza flavour!
Crumble some shop-bought or homemade paneer
We have used finely chopped red, yellow and green bell peppers. We have added red onion and coriander leaves all finely chopped to the mixture.
We have used a few tablespoons of roasted chickpea flour to help bind the mixture and to absorb some of the moisture.
For ease, we have used a ready-made Tandoori Sauce that is easily available from a supermarket.
If you want to make the Tandoori Sauce at home, follow the steps from our Tandoori Paneer Tikka for the marinade.
Vegan Tarte au Soleil
Vegans do not need to miss out as this recipe is so easily adaptable.
Instead of paneer, it is possible to add crumbled tofu. Ensure that the tofu has been draining for a few hours using a tofu press (or good-old kitchen towel with a stack of tins). This tofu can then directly be substituted.
Vegan cheese can also be used here. Use a fine grater to grate a block of vegan cheese so that it resembles a crumb-like texture. Ready grated vegan cheese packets probably have too big slices and it will not be easy to make the twists later on.
Store puff pastry tends to be vegan already but make sure to check the packet first.
Can I make Tarte au Soleil in advance?
Yes, you can definitely make this recipe ahead of time – making it even more party-proof!
This tarte can be made and cooked about a day ahead and can be reheated in the oven for 5 minutes before serving. It also tastes good cold, so you have a few options to serve!
For freshness, I would only cut up the vegetables just before using them. Especially as onion tends to smell strong once it is peeled and cut.
How to garnish Tarte au Soleil
As this is an Indian fusion recipe, we have garnished it with kalonji (aka onion seeds) as they provide the most divine aromatic flavour.
You could garnish with seeds such as sunflower or pumpkin.
Sesame seeds are also an option.
If you make a sweet Tarte au Soleil, then you could dust with icing sugar.
How to shape Tarte au Soleil
The first time I came across a picture of Tarte au Soleil, I convinced myself that the process of shaping the pastry must be so complicated! However, a quick glance at the recipe and I couldn’t have been more wrong!
By following the simple steps below, I had the most beautiful Tarte au Soleil in front of me.
The first step is to cut a ready-rolled puff pastry into a perfect circle. I used an 8-inch plate for mine to be able to fit into the Instant Pot Vortex 4 in 1 Air Fryer.
If you are using an air fryer, take care to check that the size of the pastry is small enough to fit into the air fryer basket. This is less of a concern if you will be baking the pastry.
You will need to cut two of these circles so buy two packets of ready-roll pastry.
Top one of the rounds with your filling and then place the other round directly on top – use a rolling pin to make this easier.
The next part is to make a slight indentation into the middle of the pastry using a cookie cutter or shot glass – similar to the middle of a sunflower! This ensures that you do not cut too far into the pastry.
The next step is to cut equal “rays” into the pastry.
To do this, first cut the pastry into quadrants without cutting past your indentation. Cut each quadrant in half and then half again, making 4 “rays” in each quadrant and 16 “rays” altogether.
How many “rays” you choose to make depends on your filling. Our Tandoori filling is made with crumbled paneer and finely chopped vegetables. As this filling can fall out, we kept our rays fairly thick.
The next step is what creates the impressive “wow” finish. Each “ray” needs to be gently twisted an equal number of times in the same direction and placed back in its place.
We have twisted twice as, again, we did not want our filling to fall out of the pastry. You could twist more times if you wanted to.
We have used milk for an eggless glaze.
Sprinkle with kalonji (onion seeds)
The next step is to either bake or air fry the pastry.
How to make Tarte au Soleil in the Air-Fryer
You can either bake or air-fry the Tarte au Soleil.
I prefer to make the Tarte in the air fryer because the air fryer gives a perfect and even finish to the puff pastry. It is also quicker than baking.
As explained in the steps above, ensure that your pastry can comfortably fit into the air-fryer basket.
We prepared our Tarte on parchment paper so it can easily be lowered directly into the air-fryer basket.
More Paneer Recipes:
Dry Chilli Paneer Restaurant Style – one of the most read recipes on our blog. An insanely good combination of paneer chunks and fiery hot green chillies tossed in an Indo-Chinese soy sauce blend.
Punjabi Matar Paneer – invokes curry house feelings!
Palak Paneer and Matar Paratha – a twist on paneer paratha, this dish tastes as good as it looks
Schezwan Paneer Wraps – your new picnic hero! Strips of schezwan paneer are layered with vegetables inside a tortilla wrap.
Tandoori Paneer Tarte au Soleil
Equipment
- Air fryer or oven
- Chopping board
- 8" round plate
- Sharp knife
- Baking sheet
- Parchment paper
Ingredients
- 2 pack ready-rolled puff pastry
- Milk for glaze
- flour for dusting
- ¼ cup readymade tandoori sauce
- ¼ cup grated paneer
- ¼ cup capsicum finely chopped red, yellow, green
- 2 tbsp. roasted gram flour
- 3 tbsp. red onion finely chopped
- freshly coriander chopped
- 1 tsp onion seeds kalonji
Instructions
- Mix the filling ingredients in a bowl.
- Lay the pastry and cut it into round using a plate. (we used an 8" round plate)
- Slide this onto the parchment-lined baking sheet and keep it in the fridge whilst cutting the other round if the weather is quite warm outside.
- Bring out the first-round pastry, brush milk all along the edge.
- Spread tandoori mixture over leaving a 1/2" gap around the edge.
- Carefully lay another round on top of the first pastry round.
- Seal the edges by pressing with your fingers.
- Use a small cookie cutter to make an indent in the centre.
- Cut pastry into four quadrants and each in half and half again, you’ll have 16 parts.
- Twist each part twice.
- Glaze the pastry with milk and sprinkle kalonji seeds if using.
- Then air fry or bake in the oven for 25-30 minutes in preheated oven for 25-30 minutes.
- Enjoy hot with green chutney.
- Preheat the Instant Pot Vortex Air Fryer to 180 C
- Once prompted, carefully add the tart to the basket.
- Air-fry for 5-7 minutes. Try 5 minutes for the first batch to how your tart have cooked.
- Preheat the oven at the gas mark 6-7 or 400F.
- Bake tart until risen and well browned all over, 30–35 minutes. (keep an eye on after 20 minutes)
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Tandoori Paneer Tarte au Soleil
Equipment
- Air fryer or oven
- Chopping board
- 8" round plate
- Sharp knife
- Baking sheet
- Parchment paper
Ingredients
- 2 pack ready-rolled puff pastry
- Milk for glaze
- flour for dusting
- ¼ cup readymade tandoori sauce
- ¼ cup grated paneer
- ¼ cup capsicum finely chopped red, yellow, green
- 2 tbsp. roasted gram flour
- 3 tbsp. red onion finely chopped
- freshly coriander chopped
- 1 tsp onion seeds kalonji
Instructions
- Mix the filling ingredients in a bowl.
- Lay the pastry and cut it into round using a plate. (we used an 8" round plate)
- Slide this onto the parchment-lined baking sheet and keep it in the fridge whilst cutting the other round if the weather is quite warm outside.
- Bring out the first-round pastry, brush milk all along the edge.
- Spread tandoori mixture over leaving a 1/2" gap around the edge.
- Carefully lay another round on top of the first pastry round.
- Seal the edges by pressing with your fingers.
- Use a small cookie cutter to make an indent in the centre.
- Cut pastry into four quadrants and each in half and half again, you’ll have 16 parts.
- Twist each part twice.
- Glaze the pastry with milk and sprinkle kalonji seeds if using.
- Then air fry or bake in the oven for 25-30 minutes in preheated oven for 25-30 minutes.
- Enjoy hot with green chutney.
- Preheat the Instant Pot Vortex Air Fryer to 180 C
- Once prompted, carefully add the tart to the basket.
- Air-fry for 5-7 minutes. Try 5 minutes for the first batch to how your tart have cooked.
- Preheat the oven at the gas mark 6-7 or 400F.
- Bake tart until risen and well browned all over, 30–35 minutes. (keep an eye on after 20 minutes)
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Eggless Cake is inspired by the divine Indian sweet Gulab Jamun. We have made an eggless sponge cake that is united with delicate rose and saffron flavours. Read on if you want to know how to make a spongy yet moist cake from Gulab Jamun Mix.
EGGLESS GULAB JAMUN CAKE MADE WITH MIX
Gulab Jamun
Gulab Jamun is an iconic Indian sweet. No matter wherever you are in the world, even if you have not explored Indian cuisine, I can guarantee that you will have come across gulab jamun! They are often served at Indian parties and are a must on Indian restaurant menus.
Gulab Jamun are ping-pong-sized balls made from milk powder and flour. They are then deep-fried until they caramelize to a deep brown before dunked in aromatic rose sugar syrup.
The result is soft and spongy gulab jamuns filled with sugar syrup. Each mouthful is intensely sweet yet oh-so satisfying.
Gulab Jamuns can be eaten hot, (and sometimes served with ice cream) or at room temperature.
Within the same family, Kala Jamun are very similar, yet made with paneer. For something a little bit unique, we loved creating our Chocolate and Peanut Butter Kala Jamun
How to make a cake from Gulab Jamun Mix
The beauty of this recipe is that it is made so easy by using a ready-made packet of Gulab Jamun mix. Ready-made gulab jamun mix is so easy to find in most supermarkets and will contain the flavours necessary for this recipe.
We are not actually making gulab jamuns for this recipe but adding the gulab jamun mix to the batter so that the cake is infused with the wonderful gulab jamun flavours.
This cake remains true to the original Gulab Jamun – if you close your eyes you’d almost be mistaken to believe that they are the same thing!
Pouring over the sugar syrup keeps the cake super moist and reflects the texture of gulab jamun.
The Best Gulab Jamun Mix Cake Recipe
How to make Eggless Gulan Jamun Cake WITHOUT mix
What makes this cake so good?
Ingredients for Eggless Gulab Jamun Cake
(exact measurements and method can be found in the recipe card below)
Dry Ingredients
A packet of Gulab Jamun Mix – you can use a mix from any brand here
Plain flour/Maida
Baking Powder
Baking Soda
Cardamom Powder
Salt
Wet Ingredients
Oil
Sugar
Rose Extract
Saffron Milk – you can either infuse the milk with saffron which will give you gorgeous golden coloured milk or add the milk and saffron separately
Sugar Syrup
Regular sugar
Water
Cardamom Pods
Rose extract
Lemon Juice
Which cake tin can I use for this recipe?
Tips to make Best Gulab Jamun Cake
Serving Suggestions
Storage
How to thaw a Gulab Jamun Cake
How to make Gulab Jamun Cake
Step 2 Make the sugar syrup
Cake Recipes Without Eggs
EGGLESS GULAB JAMUN MIX CAKE
Ingredients
- 125 gram gulab jamun mix
- 125 gram plain flour
- 250 millilitres milk saffron infused
- 150 gram sugar
- 60 millilitres oil
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cardamom powder
- 1 teaspoon rose water or extract
- pinch salt
Sugar Syrup
- 50 gram sugar for syrup
- 180 millilitres water
- 5 cardamom pods
- 1 teaspoon rose water or extract
- 1 teaspoon lemon juice
Instructions
- Grease and prepare a 6 cup Bundt pan or 8-inch regular baking tin.
- Preheat the oven to gas mark 4 or 350F/180C.
- In a mixing bowl, add all the dry ingredients. Combine well and keep it aside.
- In another bowl, add wet ingredients and whisk well until sugar is dissolved and the mixture is well combined.
- Add the dry ingredients little by little to the wet ingredients.
- Mix it together to form a smooth batter.
- Bake in the preheated oven for around 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Once done, remove it from the oven and let it cool for 10 minutes in the pan.
- After 10 minutes, gently remove the cake from the pan and place it on a cooling rack.
- While the cake is baking, take a saucepan. Add sugar, water to the saucepan and let it come to a boil. Sugar should be completely dissolved.
- Now, add crushed cardamom, rose water lemon juice, and boil until it becomes a sticky but not thick syrup.
- Now, pour the warm syrup over the cake. Garnish the cake with rose petals and pistachio chopped nuts.
- Serve with ice cream, tea, or coffee.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
