Whether you serve it as an appetizer for easy dinner, this Cheesy Taco Soleil Tart is about to make you wish everyday was Taco Tuesday.
Thaw puffed pastry according to package directions. Heat oven to 350 degrees F. With a rolling pin, roll out a sheet of puff pastry on a parchment-lined workspace. Cut into a large circle (or use a 9" cake pan turned upside down as your guide). With a Good Cook pastry wheel, cut around the pastry sheet to form a circle. Repeat with second sheet. Place one pastry round in the center of a Good Cook AirPerfect pizza pan. Spread taco meat across the top of the pastry. Sprinkle with cheddar cheese. Place the second pastry round on top of the filling. Turn a 2-3" glass upside down in the center of the pastry round. Begin making cuts from the edge of the glass to the edge of the puff pastry round about 1 1/2 inches thick all the way around. Remove glass, twirl each slit into a twist. Bake for 30-35 minutes or until golden brown. Garnish with cilantro. Serve and enjoy.