Roasted Tomato Tart with Boursin Cheese
This delicious Roasted Tomato Tart with Boursin Cheese is a delightful treat for a warm summer day. The Boursin cheese is warm & creamy and pairs perfectly with the roasted tomatoes and herbs.
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What Makes This Recipe Work
No one wants to make complicated dinners especially during the summer months. This Roasted Tomato Tart with Boursin Cheese is perfect for those busy, summer days. It works great all year because it’s so simple. And did I mention delicious. I always have pastry sheets in my freezer for this very reason. Pastry sheets can be used for an appetizer, dessert or a main dish like this one anytime you need it.
Roasted Tomato Tart with Boursin Cheese Ingredients
- Heirloom Tomatoes
- Cherry Tomatoes
- Puff Pastry Sheet
- Boursin Cheese, Garlic & Herb
- Dill
- Parsley
- Olive Oil
- Salt & Pepper
- Egg for Egg Wash
- Basil for serving
How to Make this Tart
- Start by adding salt to the tomatoes to sweat out the excess water.
- Roll out the puff pastry sheet so it’s flat.
- Spread the softened Boursin Cheese on top of the puff pastry sheet, leaving about 2 inches along the edges.
- Add the tomatoes to the top of the Boursin Cheese.
- Drizzle with Olive Oil and season with salt and pepper.
- Add the chopped herbs to the top.
- Fold over the edges and brush on an egg wash.
- Bake and serve!
Here’s a look at how to make this Recipe
Notes
- If you don’t have Boursin Cheese, you can also use Goat Cheese as your base.
- It’s important to sweat the water out of the tomatoes for about 30 minutes. This will help keep your tart from getting soggy.
- This tart can also be made with a pie crust if you don’t have a puff pastry sheet. Check out this Tomato Ricotta Galette recipe.
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Roasted Tomato Tart with Boursin Cheese
This delicious Roasted Tomato Tart with Boursin Cheese is a delightful treat for a warm summer day. The Boursin cheese is warm & creamy and pairs perfectly with the roasted tomatoes and herbs.
Ingredients
- 2-3 Heirloom Tomatos sliced
- 4-5 Cherry Tomatoes cut in half
- 1 Puff Pastry Sheet thawed
- 1 package Boursin, Garlic & Herb softened
- Olive Oil for drizzling
- Salt & Pepper to taste
- 1/4 cup Fresh Parsley chopped
- 1/4 cup Fresh Dill chopped
- 1 Egg for egg wash
- Fresh Basil for serving
Instructions
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Preheat oven to 425 degrees and add a slice of parchment paper to a cookie sheet.
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Slice the tomatoes and add to a mixing bowl. Sprinkle with salt and leave for 30 minutes to sweat out all of the excess water.
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Roll out your thawed puff pastry sheet and place on parchment paper. Spread out the softened Boursin Cheese, leaving 1-2 inches around the edges.
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Put the tomatoes on a paper towel and gently ring out the water one more time to make sure you have all the water out. Add the tomatoes to the top of the Boursin Cheese.
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Drizzle some olive oil over the tomatoes and season with salt and pepper. Add the chopped herbs (parsley and dill) to the top.
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Fold over the puff pastry sheet edges so you make sure to keep all the ingredients inside. Add your egg wash to the edges to make sure you have a nice golden crust.
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Bake for 25-35 minutes or until the crust is golden brown. Add some fresh basil to the top for serving.
Recipe Video
Recipe Notes
- If you don’t have Boursin Cheese, you can also use Goat Cheese as your base.
- It’s important to sweat the water out of the tomatoes for about 30 minutes. This will help keep your tart from getting soggy.
- This tart can also be made with a pie crust if you don’t have a puff pastry sheet. Check out this Tomato Ricotta Galette recipe.
