Butternut Squash–Harissa Tarte Soleil (Quick Rough-Puff) with Lemony Radicchio + Walnut Salad

Instructions

1. 1

   Heat the oven to 450°F / 230°C. Put a rimmed sheet pan in to preheat (high-heat roast = faster caramelization).

   5 min

   Tip: Hot pan + high heat gives you browned edges before the squash turns soft and sad.

2. 2

   Roast the squash: toss 700 g Butternut squash with 2 tbsp Extra-virgin olive oil, 1 1/2 tbsp Harissa paste, 1/2 tsp Ground cumin, 1/2 tsp Black pepper, 6 g Fine salt and 1 tsp Honey (if using). Spread on parchment, then carefully slide onto the preheated sheet pan. Roast until deeply browned at the edges and tender, tossing once.

   20 min

   Tip: Don’t crowd it. If it’s steaming, you’re not roasting.

3. 3

   Cool the squash fast: scrape onto a plate and chill in the freezer for a few minutes while you make the pastry. You want it cool so it won’t melt your butter later.

   8 min

   Tip: Fridge is your friend. Warm filling is how rough-puff turns into rough soup.

4. 4

   Make quick rough-puff (weeknight style): in a bowl, whisk 250 g All-purpose flour + 6 g Fine salt. Add 225 g Cold unsalted butter cubes and toss to coat. Flatten each cube between your fingers into big shards (some pea-size is fine; you also want a few larger “cards” of butter). Drizzle in 140 g Ice-cold water and toss with a fork; add more water a teaspoon at a time until the dough just holds when squeezed.

   10 min

   Tip: Non-negotiable: butter stays cold. If it’s soft, pause and chill 10 minutes.

5. 5

   Do 3 fast folds (lamination-lite): turn dough onto a floured counter, press into a rough rectangle. Roll to about 8x16 inches, then fold into thirds like a letter. Rotate 90°, roll again, fold again. Repeat once more. Wrap and chill.

   20 min

   Tip: Why it works: those butter sheets create steam pockets—flake without the drama. Chill time locks the layers back in.

6. 6

   Lower oven to 425°F / 220°C. Line a sheet pan with parchment. Roll the chilled dough to a 12-inch square and cut into two 12-inch circles (use a plate as a guide). Chill the circles 5 minutes if the butter feels at all soft.

   10 min

   Tip: A cold base = taller puff and cleaner edges.

7. 7

   Assemble the tarte soleil: place one circle on the sheet pan. Sprinkle 35 g Grated Parmesan over the center, leaving a 1-inch border. Add roasted squash in an even layer, then scatter 120 g Goat cheese and 1 Lemon zest. Brush the border lightly with 1 Egg wash. Top with the second circle; press edges to seal.

   10 min

   Tip: Parmesan is my “glue.” It absorbs a bit of moisture so the bottom stays crisp.

8. 8

   Cut and twist: set a small glass in the center as a guide (don’t cut through it). Cut the pastry into 16 equal rays. Twist each ray 2–3 turns, keeping the center intact. Brush all over with 1 Egg wash and finish with 1 tsp Flaky salt.

   12 min

   Tip: Visual cue: twists should look taut, like a rope—not loose spirals.

9. 9

   Bake until deeply golden and crisp, rotating once. Rest 10 minutes before pulling apart (the steam settles; the layers stay lacy).

   25 min

   Tip: Don’t pull early. Pale puff is tight like a bad alibi.

10. 10

    Make the sharp salad: whisk 1 1/2 tsp Dijon mustard + 2 tbsp Fresh lemon juice + a big pinch of 6 g Fine salt + 1/2 tsp Black pepper, then whisk in 2 tbsp Extra-virgin olive oil. Toss 1 small head Radicchio (and 2 cups Arugula if using) with 1 Shallot, 1/2 cup Walnuts, and 1/3 cup Dried cherries. Dress right before serving.

    8 min

    Tip: Radicchio brings the café bitterness; lemon brings the snap. That’s the whole point next to butter.