Tartiflette-Style Puff Pastry Sun(Pull-apart cheesy bacon appetizer)

There are few things more inviting on a table than a golden, puffed pastry you can tear apart with your fingers.
This tartiflette-style puff pastry sun takes all the comforting flavors of the classic French tartiflette—Reblochon cheese, smoky bacon, and cream—and wraps them in crisp, flaky layers of puff pastry. It’s designed for sharing: guests simply twist off a “ray” of pastry and get a bite of melted cheese and savory filling in one go.

Instead of the traditional casserole with potatoes, this appetizer turns tartiflette into a playful, tear-and-share centerpiece. It looks impressive, but it’s actually easy to prepare because store-bought puff pastry does most of the work. With just a handful of ingredients, you get a buttery crust, a creamy, cheesy core, and bits of smoky bacon running through every twist.

Serve it at a holiday party, game night, or cozy dinner with friends and watch it disappear piece by piece. It’s the kind of appetizer that brings everyone’s hands to the center of the table and starts conversations long before the main course arrives.

Core Ingredients for Making the Recipe

To make this tartiflette-style puff pastry sun, you only need a few key ingredients, plus some basic pantry staples like salt, pepper, and egg for glazing.

For the Puff Pastry Sun

2 rolls puff pastry
- Use ready-rolled, all-butter puff pastry if possible, about 25–30 cm (10–12 in) in diameter each.
- Round sheets are ideal, but rectangular sheets can be cut into circles.
250 g Reblochon cheese
- Classic tartiflette cheese: rich, creamy, and slightly pungent.
- If you can’t find Reblochon, see the FAQ for alternatives.
150 g smoked bacon bits (lardons)
- Small pieces of smoked bacon or pancetta.
- They bring saltiness and a gentle smokiness that balances the richness of the cheese.
100 ml heavy cream
- Adds silkiness and helps the filling stay soft and gooey.

Pantry Staples & Seasonings

1 small onion, finely chopped (optional but traditional and recommended)
1 garlic clove, minced (optional, for extra aroma)
1 tablespoon butter or a drizzle of oil (for sautéing the bacon and onion)
½ teaspoon dried thyme or a few fresh thyme leaves
Freshly ground black pepper, to taste
Salt, to taste (you may need very little because the cheese and bacon are salty)

For the Egg Wash & Garnish

1 egg, beaten with 1 tablespoon milk or water (for shiny, golden pastry)
Optional: a few extra thyme leaves or chopped chives for sprinkling after baking

Step-by-Step

Guide to Making the Recipe

This sun-shaped appetizer looks intricate, but the method is straightforward once you see how the layers come together.

1. Prepare the Filling

Cook the bacon
- Place a medium frying pan over medium heat.
- Add the smoked bacon bits and cook for 4–5 minutes, stirring occasionally, until they render some fat and start to crisp at the edges.
Add onion and garlic
- If there isn’t much fat in the pan, add a small knob of butter or a drizzle of oil.
- Stir in the chopped onion and cook gently for another 4–5 minutes, until soft and translucent.
- Add the minced garlic and cook for about 30 seconds, just until fragrant (garlic burns easily, so don’t walk away).
Season and cool
- Sprinkle in the thyme and a good pinch of black pepper.
- Taste a small piece of bacon. Only add a touch of salt if needed, remembering that the Reblochon is also salty.
- Remove the pan from the heat and let the mixture cool for at least 10 minutes.
- Cooling is important: if the filling is too hot, it can soften the puff pastry before it hits the oven.
Prepare the cheese
- While the bacon mixture cools, cut the Reblochon into small cubes or thin slices.
- You can leave the rind on; it melts and adds flavor. If you strongly dislike the rind, trim some of it away, but keep at least part of it for character.
Combine with cream
- In a bowl, stir together the cooled bacon-onion mixture, the cheese cubes, and the heavy cream until everything is evenly coated.
- The filling should look chunky and creamy, not too runny. If it seems very loose, add a few more cheese cubes.

2. Prepare the Puff Pastry

Preheat the oven
- Preheat your oven to 200°C (400°F).
- Line a large baking tray with parchment paper.
Roll out the pastry
- Unroll the first puff pastry sheet and place it on the prepared tray. If it comes on its own parchment, you can use that.
- Unroll the second puff pastry sheet on a lightly floured surface and keep it chilled while you assemble the first layer.
Mark the center
- Using a small bowl or a glass as a guide, lightly press a circle in the middle of the first sheet, about 8–10 cm (3–4 in) in diameter.
- This circle acts as a guide for the filling and the cuts later on. Do not cut all the way through; just lightly score the surface.

3. Add the Filling

Spread the filling
- Spoon the tartiflette filling into the center of the pastry, keeping it inside that scored circle.
- Pile it a little high—it will flatten slightly as the cheese melts—but leave at least a 2–3 cm (about 1 in) border between the filling and the edge of the pastry.
Brush the border
- Lightly brush the exposed pastry border with a bit of water or egg wash.
- This helps the second pastry sheet stick and seal around the edges.
Top with second pastry sheet
- Carefully lay the second puff pastry sheet over the first one, covering the filling completely.
- Gently press down around the filling to remove air pockets, then press the edges together all around the circle to seal.
Shape the sun
- If your pastry is round, you already have the basic sun shape. If it’s more oval or uneven, you can gently trim it into a circle with a sharp knife or pizza cutter.
- Use a fork or your fingers to crimp the edges all around, ensuring the filling stays inside during baking.

4. Cut and Twist the Sun Rays

This is the fun, slightly dramatic part of the recipe.

Mark the center again
- Place a small round object (like a shot glass) in the center of the pastry to act as a guide.
- Do not press too hard; you just want to mark the circle.
Cut rays
- Using a sharp knife or pizza wheel, cut from the edge of the central circle outwards to the outer edge, creating strips or “rays.”
- Start by cutting the circle into quarters, then each quarter into 3 or 4 strips, until you have around 16–24 rays, depending on how thin you want them.
- Make sure you cut through both layers of pastry.
Twist each ray
- Working one strip at a time, gently lift a ray of pastry, twist it two or three times, and lay it back down.
- Twist each strip in the same direction (clockwise or counter-clockwise) so the sun looks uniform.
- As you twist, you’ll see the layers of pastry and little hints of filling peeking out from the sides.
Chill briefly (optional but helpful)
- If the pastry has softened a lot during shaping, slide the whole tray into the fridge for 10–15 minutes.
- Chilling helps the pastry puff more dramatically in the oven.

5. Egg Wash and Baking

Brush with egg wash
- In a small bowl, beat the egg with a splash of milk or water.
- Brush the entire surface of the pastry sun—rays and center—with a thin, even layer of egg wash. This is what gives it a rich, glossy golden color.
Bake
- Bake in the preheated oven at 200°C (400°F) for 25–35 minutes, or until:
  - The pastry is fully puffed and deep golden on top.
  - Some melted cheese may bubble around the edges of the center—this is a good sign!
Cool slightly
- Remove from the oven and let the tartiflette sun rest on the tray for about 10 minutes.
- The cheese will still be molten but will thicken just enough so the filling doesn’t run out as you tear off the rays.
Garnish
- Sprinkle a few fresh thyme leaves or chopped chives over the top for a touch of color and freshness.

Now your tartiflette-style puff pastry sun is ready to take center stage. Set it directly on the table and invite everyone to tear off a warm, cheesy ray.

Flavor Variations and Creative Twists

One of the best parts about this recipe is how easily you can adapt it to different tastes or occasions while keeping the same sun-shaped presentation.

1. Classic Tartiflette with Potatoes

If you want to lean even closer to the original tartiflette:

Dice 1 small potato into tiny cubes and parboil for 5–7 minutes until just tender.
Drain well and add the cubes to the bacon-onion mixture with the cream and cheese.
Make sure the potatoes are fully cooled and fairly dry before mixing them in so they don’t water down the filling.

The potato pieces make the sun heartier and more reminiscent of the mountain dish from Savoy.

2. White Wine Twist

Traditional tartiflette often includes a splash of white wine. You can echo that flavor:

After cooking the bacon and onion, deglaze the pan with 2–3 tablespoons dry white wine.
Let it bubble for a minute to reduce and cook off the alcohol, then cool and continue with the recipe.

This adds a subtle acidity that balances the richness of the Reblochon.

3. Herbs & Garlic Variation

For a more aromatic filling:

Increase the garlic to 2 cloves.
Add a mix of herbs such as thyme, rosemary, and parsley.
Stir in a teaspoon of Dijon mustard with the cream for a gentle, tangy note.

4. Vegetarian Version

You can create a similar pull-apart sun without bacon:

Replace the bacon with caramelized onions, sautéed mushrooms, or a combination.
Add a pinch of smoked paprika for a hint of smokiness.
Use the same amount of Reblochon and cream so the texture stays rich and satisfying.

5. Mini Tartiflette Suns

Instead of one large sun, you can make several small ones:

Cut the pastry into smaller circles using a bowl as a guide.
Place a spoonful of filling at the center of each pair of circles and cut just 8–10 small rays.
These mini suns are perfect for a buffet or cocktail party where guests prefer individual portions.

How to Serve

This tartiflette-style puff pastry sun is meant to be shared and torn apart at the table.

As an Appetizer

Place the sun on a large board or platter in the center of the table.
Provide small plates and napkins and let guests tear off a ray by hand or with small tongs.
You can offer a simple green salad with a tangy vinaigrette alongside to cut through the richness.

As Part of a Grazing Board

Surround the sun with:
- Cornichons or pickles
- Cherry tomatoes
- Sliced cured meats
- Grapes or apple slices
This turns the puff pastry sun into the star of a French-inspired grazing board.

With Dips and Condiments

Though the filling is flavorful on its own, a few small bowls of condiments can add fun and variety:

A mustard-based dip (Dijon + honey + a little cream)
A herb yogurt sauce (Greek yogurt, lemon, chives)
A spiced cranberry chutney or onion jam for a sweet-savory contrast

Serving Temperature

The sun is best served warm, when the cheese is soft and stretchy inside.
If you need to prepare it in advance, you can bake it, cool, and then reheat at 170°C (340°F) for 8–10 minutes before serving.

Tips & Practical Advice

1. Let the Puff Pastry Thaw Properly

If using frozen puff pastry, thaw it in the refrigerator rather than at room temperature. This keeps the butter layers cold and helps the pastry rise properly in the oven.

2. Keep Everything Cool

Warm pastry can stretch and tear when you cut and twist it. If the dough feels very soft, pop it in the fridge for 10–15 minutes before cutting the rays. A brief chill can make shaping much easier.

3. Don’t Overfill

It’s tempting to add extra cheese and cream, but too much filling can leak out during baking. Aim for a generous but contained mound in the center. If you have leftover filling, you can bake it separately in a small ramekin.

4. Seal the Edges Well

Press the edges of the two pastry sheets together firmly, then crimp or use a fork. A good seal keeps the cheese from oozing out and helps the sun hold its shape.

5. Watch the Oven

Ovens vary, and this recipe relies on high heat. Start checking the pastry around the 20-minute mark. If the top is browning very quickly but the center still looks pale, you can tent the sun loosely with foil for the last few minutes.

6. Use Good-Quality Cheese

Reblochon is the soul of this dish. Using a ripe, flavorful cheese makes all the difference. If you must substitute, choose a cheese that melts well and has some character—mild cheese will give you less of that tartiflette personality.

Final Thoughts

This tartiflette-style puff pastry sun takes a beloved French comfort dish and reimagines it as a playful, sharable appetizer. Instead of individual slices or a casserole, you get a golden, sculpted centerpiece guests can tear apart piece by piece.

It marries simple store-bought puff pastry with the bold flavors of Reblochon, smoky bacon, and cream. With minimal effort, you get crunchy, buttery layers on the outside and a meltingly rich, savory filling within. It’s the kind of recipe you’ll reach for when you want maximum impact with surprisingly little work—perfect for holidays, winter evenings, or any gathering where you want people to lean in and share something delicious.

Once you make it for friends or family, don’t be surprised if they ask you to bring “that cheese sun” to every party.

FAQ

Can I use a different cheese if I can’t find Reblochon?
Yes. Reblochon is traditional, but you can substitute with other soft, strong, and well-melting cheeses such as Taleggio, Raclette, Brie, Camembert, or a mix of Fontina and a stronger cheese. Try to choose something creamy with a bit of aroma so the filling doesn’t taste bland.

Can I prepare the tartiflette sun in advance?
You can assemble the sun a few hours ahead:

Prepare it up to the twisting stage.
Cover the tray loosely with plastic wrap and chill in the refrigerator.
Just before your guests arrive, brush with egg wash and bake.
Leftovers can be reheated the next day, but the pastry is crispiest on the day it’s baked.

Can I freeze it?
It’s best enjoyed fresh, but you can freeze the unbaked, assembled sun:

Place it on a tray in the freezer until solid.
Wrap tightly in plastic and foil, then freeze for up to 1 month.
Bake from frozen at 190–200°C (375–400°F), adding an extra 10–15 minutes and watching the color closely.

Do I have to add onion and garlic?
No. The core of the recipe can rely solely on bacon, Reblochon, and cream. However, onion and garlic bring depth and make the flavor feel closer to traditional tartiflette. If you prefer a simpler or milder taste, you can omit one or both.

Can I make it lighter?
This is a naturally rich appetizer, but you can make a slightly lighter version by:

Using lighter cream or crème fraîche in place of full heavy cream.
Reducing the amount of bacon slightly and adding more onions or mushrooms.
Keep in mind that the indulgent, cozy character of the dish comes from its richness, so changes will affect that personality.