Tomato and Puff Pastry Tart
This Tomato and Puff Pastry Tart combines juicy Jersey tomatoes, creamy Boursin cheese, and flaky puff pastry for a delightful summer appetizer that's both simple and elegant.
Servings 6 tarts
Ingredients
- 1 sheet of puff pastry thawed
- 1 oversized Jersey tomatoes sliced
- 1/2 package of Boursin cheese Basil and Chive recommended
- 1 egg beaten (for egg wash)
- Kosher Salt pepper and dried Italian seasoning to taste
Instructions
- Preheat your oven to 425°F. Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth out any creases and to fit your desired tart shape. Transfer the puff pastry to a baking sheet lined with parchment paper.
Using a knife, gently divid the puff pastry into 6 even squares. - Spread the Boursin cheese evenly over the center of the puff pastry, staying within the scored border. The creamy, herbed cheese will add a rich flavor and a delightful texture to the tart
- Arrange the tomato slices on top of the parchment paper, with a little space in between, top the tomato with salt and pepper then cover with the puff pastry with Boursin cheese. Use a fork to seal the edges
Brush the edges of the puff pastry with the beaten egg. This will give the tart a beautiful golden-brown color when baked. Season the puff pastry with salt, pepepr and Italian seasoning - Place the tart in the preheated oven and bake for 18 minutes, or until the pastry is golden and crispy and the tomatoes are tender.
- Allow it to cool slightly before slicing and serving.
Notes
Tomatoes can be super juicy and not great for baking with puff pastry, be sure to salt the tomatoes, allow them to release moisture then pat try with paper towels to avoid a soggy tart