Fresh Tomato Tarts with Boursin
Ingredients
- 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
Instructions
- 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.