Easy Puff Pastry Tomato Tart Recipe (with Boursin Cheese)
Servings: 6 pieces
A simple and delicious tomato tart recipe using flaky puff pastry, tomatoes & Boursin cheese. Perfect for a quick appetizer or light meal.
Print Recipe
Rate this Recipe
Pin Recipe
Ingredients
- 1 sheet defrosted frozen puff pastry if the puff pastry comes in a square, roll it out to the approximate desired shape
- 6-8 cherry tomatoes, sliced
- 150 grams (5.2oz) basil & chive Boursin cheese, softened (substitute with fine herbs & garlic OR cracked pepper Boursin Cheese)
- 1 cup freshly grated Gruyere cheese
- Garnishes: fresh basil & chili flakes / ground pepper
- optional: egg wash (1 egg whisked with 1 tablespoon of milk or water)
Instructions
- Preheat the oven to 400F. Remove the Boursin cheese from the fridge and let soften while the oven preheats.
- Set a piece of paper towel on a plate. Slice the cherry tomatoes and add them to the paper towel. Sprinkle a bit of salt and pepper over the sliced tomatoes. Set aside.
- Lay out a sheet of defrosted puff pastry on a parchment lined baking sheet and gently roll out to about 10x12 inch rectangle. (You an also do this on the counter and then move to the baking sheet).Use a sharp knife to gently trace a 1/2 inch border around the edge of the pastry. Then, use the tines of a fork to prick the puff pastry sheet all over inside the borders.
- Use the back of the spoon to spread the softened Boursin cheese onto the puff pastry, leaving the border clear.
- Sprinkle 3/4 cup of the shredded Gruyere cheese over the Boursin cheese, then layer the tomato slices over the Gruyere cheese. Finally sprinkle the rest of the shredded Gruyere cheese over the tomato slices.
- Optional: Make an egg wash by whisking 1 egg with 1 tablespoon of milk or water and brush all of the border edges with the egg wash.
- Bake the tart for 28-32 minutes or until the edges are a deep golden brown and the bottom of the tart is nicely browned too (gently lift up a corner of the tart to check).
- Let the tart cool for at least 5 minutes before garnishing with fresh basil leaves and ground pepper or chili flakes. Cut into 6 pieces to serve as a light dinner or for brunch. Alternatively, cut into 12 pieces and serve as a bite-sized appetizer. (You can serve this warm or at room temperature).
Notes
- Store leftover pieces of tart can be store in the refrigerator in an airtight container for up to 1 day. Reheat in the oven at 350F for 5-10 minutes until the crust is crisped up again. I do not recommend reheating in the microwave.
- Boursin cheese: If you can’t find boursin cheese, you can substitute with 150g softened herb/garlic cream cheese.
- Gruyere cheese: A good substitute for Gruyere cheese is swiss cheese or an old white cheddar cheese.
- Herbs: If you don't have basil, you can use fresh thyme leaves or fresh oregano leaves if that's all you have on hand!
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!