Description
Buttery puff pastry topped with creamy garlic and herb Boursin cheese, layered with juicy, vine-ripened tomatoes and a touch of fresh basil. Baked until golden and flaky, this savory tart is the perfect blend of crisp pastry and rich, tangy flavor—ideal as an appetizer, brunch dish, or light lunch.
Ingredients
Scale
- 1 sheet of puff pastry, defrosted
- 1–2 tablespoons of all purpose flour
- 4 oz of Boursin (garlic and fine herb) cheese (about 3/4 of a round)
- 1 tablespoon of water
- 3–5 tomatoes, I used two large heirloom tomatoes and one smaller tomato for my tart, slice the tomatoes as thin as you can while still maintaining their shape. Use a serrated knife!
- 1 Tablespoon of basil, rolled up and cut in ribbons
- 1 egg, whisked
- Salt
- Pepper
Instructions
- Preheat oven to 425 degrees.
- Grab your sliced tomatoes and leave them on some paper towels and gently pat them dry to release some of their moisture!
- Lightly spray a baking sheet with whatever spray you have and set aside.
- While the tomatoes are on the paper towels, sprinkle some flour on a clean surface and place the puff pastry on it and sprinkle a little bit of flour over the puff pastry dough and roll the dough using a rolling pin. I like to make the dough around 9 x 12 inches, but it doesn’t have to be exact!
- Gently transfer the puff pastry to the prepared baking sheet.
- Using a knife, lightly draw a rectangle with your knife, leaving a small crust for the tart (look at pictures above). Then grab a fork, and stab the center of the pastry dough, where the cheese and tomatoes will go. (Refer to above picture.)
- Using a small bowl, mix the Boursin cheese with 1 tablespoon of water and combine well.
- Spread the cheese mixture all along the middle of the puff pastry, try not to get the mixture on the sides where the crust will be! I like to use and offset spatula for this step!
- Gently arrange tomatoes over the cheese spread and sprinkle 1/2 teaspoon of salt over the tomatoes and a few grinds of fresh black pepper.
- Brush the whisked egg wash over the entire crust of the tart (the part that doesn’t have the cheese or tomatoes).
- Bake at 425 degrees for 20-25 minutes. Checking at around 20 minutes to see if it is nicely browned!
- Once the tart is out of the oven, sprinkle the basil over it and some parmesan cheese (if you have it, but totally optional)!
- Prep Time: 15
- Cook Time: 22
- Category: Appetizer