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Fresh Tomato Tarts with Boursin

The Gourmet Gourmand
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Course Appetizer
Cuisine American, French
Servings 6 Tarts


  • 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.
Keyword puff pastry recipe, puff pastry shells, fresh tomato, heirloom tomato recipes