Garlic and Herb Sun Bread (Tarte Soleil)
Garlic and Herb Sun Bread (Tarte Soleil)

Garlic and Herb Sun Bread (Tarte Soleil)

Recipe by Sarah Jampel

Holiday Breads 2023

Inspired by the French tarte soleil, this shareable, tearable centerpiece bread looks impressive but is very easy to pull off. The durum flour imparts a beautiful golden color and gives the bread its crisp-yet-light texture. The filling is a creamy, savory mixture of cream cheese, Parmesan, quick-roasted garlic and herbs de Provence (or the spice or herb blend of your choice). It doesn’t need a dipping sauce, but garlic oil, pesto, or even warm marinara wouldn’t hurt. 

View our entire collection of Holiday Breads here.

25 mins
20 to 25 mins
3 hrs 25 mins
one 12" bread
Garlic and Herb Sun Bread (Tarte Soleil) - select to zoom
Garlic and Herb Sun Bread (Tarte Soleil) - select to zoom
Garlic and Herb Sun Bread (Tarte Soleil) - select to zoom
Garlic and Herb Sun Bread (Tarte Soleil)  - select to zoom


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  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In the bowl of a stand mixer fitted with the dough hook, mix all the dough ingredients together until a smooth and supple dough forms, 6 to 8 minutes. 

  2. Transfer to a greased bowl, cover, and let it rise until nearly doubled, 1 to 1 1/2 hours. While the dough rises, make the filling. 

  3. To make the filling: Slice off the top of the garlic head to expose the cloves. Place cut side-down in a small microwave-safe bowl. Add the olive oil and water. Microwave, uncovered, for 4 to 6 minutes at 50% power, until the garlic cloves are soft. When cool enough to handle, squeeze out 4 to 6 garlic cloves (20g) into a medium bowl. (Save the rest of the garlic for another use or add more if you’re a garlic lover!) 

  4. Mash the cloves with a fork until smooth. Add the cream cheese, Parmesan, herbes de Provence, and salt; mix to combine.  

  5. To shape the tarte soleil: Divide the dough in half (335g per piece), shape each piece into a tight ball, cover, and let them rest for 10 minutes.  

  6. On a lightly floured surface, roll one ball into a 10 1/2" circle. Transfer to a sheet of parchment, then roll out the other ball to the same size. 

  7. Spread the filling over the dough on the parchment, leaving a bare 1/2" border. Brush the border with egg wash. Place the bare circle of dough on top of the filling; gently press to seal the borders together. 

  8. Gently place a 2 1/2" to 3" round cutter in the center of the dough and use a sharp knife or pizza wheel to cut the circle into 16 equal strips, from the cutter to the edge. It helps to work in quadrants: Cut the dough into 4 sections, then cut each section in half, then cut each of those sections in half again. 

  9. Remove the cutter from the center of the dough, and transfer the dough, parchment and all, to a baking sheet. Next, gently tug each strip away from the center, then twist 3 or 4 times in the same direction.  

  10. Cover the dough and let it rise for 45 to 60 minutes, until it's puffy and bounces back slowly when poked. 

  11. Near the end of the rising time, preheat the oven to 400°F with a rack in the center. 

  12. Brush the dough all over with egg wash. In a small bowl, mix together the Parmesan and the herbes de Provence, then sprinkle this mixture around the edge of the bread and in the center. 

  13. Bake the tarte soleil for 20 to 25 minutes, until deeply golden. Let cool slightly, then serve warm or at room temperature. 

  14. Storage information: Wrap any leftover tarte soleil airtight and store at room temperature for up to 2 days. To reheat, wrap the tarte soleil in foil and bake in a 325°F oven until warm, 10 to 15 minutes. 

Tips from our Bakers

  • If you’d like to roast your garlic in the oven rather than cooking it in the microwave, separate the cloves from the head (but leave the skins on) and toss them with a bit of olive oil. Bake on a rimmed baking sheet at 325°F for 15 to 20 minutes, until soft. When cool enough to handle, snip the bottom of the garlic cloves and squeeze the flesh out of the skins.