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 0.7 oz (20 g) of Parmesan.
4 Spread the Arabiata sauce over the cheese.
5 Sprinkle 1.1 oz (30 g) 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 355°F (180 °C) for 25 to 30 minutes.
16 Serve cold or warm.
The Arabiata tomato sauce can be replaced with a truffle mushroom cream sauce or white truffle pesto.
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