Recipe: Sun Tart for Appetizers

1 Unroll 1 puff pastry sheet onto a baking sheet, keeping the parchment paper underneath.

2 Spread the ricotta over it, leaving 1 cm clear around the edges.

3 Sprinkle 20 g (0.7 oz) of Parmesan.

4 Spread the Arabiata sauce over the cheese.

5 Sprinkle 30 g (1.1 oz) of Parmesan.

6 Unroll the 2nd pastry sheet and place it carefully over the filling. Remove the parchment paper.

7 Using the tines of a fork, press around the edges over 1 cm to seal them.

8 Beat the egg in a bowl and brush the top of the tart.

9 Put everything in the freezer for 15 minutes to make the next steps easier.

10 Place 1 glass upside down in the center of the pastry. Starting from the glass, use a knife to cut the pastry into 4 pieces, then 8, then 3 to make 24 portions.

11 Remove the glass. Take 2 portions and twist them 2 times, turning them toward each other. Repeat this operation with all the strips.

12 Draw a crosshatch pattern in the middle of the sun with the back of a knife.

13 Brush the twists again with beaten egg.

14 Sprinkle with black sesame seeds.

15 Bake in a traditional oven at 180 °C (355°F) for 25 to 30 minutes.

16 Serve cold or warm.