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Fresh Tomato Tarts with Boursin – aka my summer tomato recipe that barely needs a recipe. It’s that easy, you guys!
I’ve probably talked up Dave’s garden to the point of totally embarrassing him, but the garden keeps producing, and so I’m going to keep loving it (publicly). And today, it’s all about the tomatoes! Yup- heirloom tomatoes have been making their appearance in the garden and they just couldn’t be more delicious and beautiful.
The three varieties that Dave grew this year are the Brandywine Red, the Cherokee Purple, and the Chef’s Choice Orange. We’ve tested out a few other varieties as well – including a few San Marzano-eque varieties and some super sweet cherry tomatoes, but we can talk about that another time.
Today these tarts are laden with meaty heirloom tomatoes. And they are just about perfect.
Let’s get started.
How to Make – Visual Tutorial
- Step 1: Defrost the puff pastry shells. (I’m using Pepperidge Farm brand here – not sponsored, it’s just what I happened to have).
- Step 2: Roll out into larger, approximately 4 inch diameter rounds.
- Step 3: Bake per instructions (see recipe for details). Once baked, press center of the shells downward using the back of a spoon to make space for the boursin.
How to Make – Visual Tutorial Cont.
- Step 4: Distribute the boursin cheese evenly between the pastry shells.
- Step 5: Top with tomatoes, salt, and pepper. Enjoy!
What to Serve With?
These fresh tomato tarts with boursin are hearty and filling on their own, but unless you’re eating multiple, you probably don’t want to make this your whole meal. I’d love to serve these up as an appetizer at a dinner party with these other favorite recipes included:
Hope you have a wonderful weekend! Hope you can enjoy some tomato tarts with your family!
Fresh Tomato Tarts with Boursin
- 6 Puff Pastry Shells (I used Pepperidge Farm Brand), Thawed
- 5.2 oz Boursin Cheese, Garlic and Fine Herb flavor (Or flavor of your choice)
- 3 Ripe Heirloom Tomatoes, Sliced I used 1 Brandywine Red, 1 Cherokee Purple, and 1 Chef's Choice Orange, but feel free to use whatever you have on hand.
- Coarse Salt (I used Kosher) To Taste
- Freshly Ground Black Pepper To Taste
- Preheat oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment.
- Roll out the puff pastry shells until they're about 4 inches in diameter. (The purpose of this is to create a larger surface area for your big heirloom tomato slices!)
- Bake per package instructions. Mine took about 20-25 minutes. Remove from tray and cool slightly before assembling.
- Press down the center of the puff pastry shells with the back of a spoon. Into the cavity spread about 1/6th of the boursin cheese.
- Layer 2 tomato slices on top of each puff pastry. Sprinkle with coarse salt and freshly cracked pepper, to taste.