The Boursin black pepper tart is a modern culinary spin-off. It combines classic French puff pastry with the brand’s iconic Cracked Black Pepper cheese. The base of this tart traces back to 1957 in Normandy, France, where cheesemaker François Boursin perfected his signature Gournay cheese.
As the brand expanded globally to over 35 countries, Boursin developed a cracked black pepper variety. This flavor infuses the brand’s signature rich, crumbly, and creamy base with lively black peppercorns to provide a distinctive, intense kick.
The Boursin black pepper tart is incredibly popular in Canada because it serves as an effortless, gourmet-level crowd-pleaser for entertaining. Canadians love how the lively kick of cracked black peppercorns perfectly balances the rich, creamy texture of the fresh soft cheese. Boursin is a staple in Canadian grocery stores, making it a highly convenient, affordable fridge staple.
Brion & I found this simple tart such a quick and easy way to have a nice tasty lunch.
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- 1 sheet (10" x 14") frozen puff pastry (thawed in fridge overnight)
- 150 gm Boursin black pepper cheese
- 3-4 slices bacon
- 285 gm cremini mushrooms, thickly sliced
- 1 Roma tomato, thinly sliced
- 1 Tbsp butter,
- 1 clove garlic, minced
- 1 egg, beaten with 1 Tbsp water for egg wash
- salt & pepper to taste
- Baby arugula for garnish
Ingredients
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- Preheat oven to 400 F. Line a large baking sheet with parchment paper. Unfold the thawed puff pastry onto the parchment. Roll slightly to smooth out the creases. Using a sharp knife, gently score a 1/2" border around the perimeter of the dough without cutting all the way through. Prick the center area all over with a fork to prevent bubbling. Brush the outer border, ONLY, with the egg wash. Bake for 10 minutes or until it BEGINS to turn LIGHT golden brown.
- While pastry is baking, cook bacon in a saucepan over medium heat until slightly crisp. Drain on paper towels & chop into small bits. Leave about 1 Tbsp of bacon drippings in saucepan for the mushrooms.
- Add butter & olive oil to saucepan with bacon drippings over medium-high heat. Add sliced mushrooms. Sauté undisturbed for 2-3 minutes to get a nice brown sear, then toss in garlic. Cook for another 5 minutes until tender. Season with salt & pepper & remove from heat.
- Remove puff pastry tart shell from oven. If the center puffed up, gently press it with the back of a spoon.
- Crumble or spread the Boursin cheese evenly across the center of the pastry. staying inside the scored border.
- Top the cheese with the cooked mushrooms, bacon bits & thin tomato slices. Sprinkle with a bit more salt & pepper.
- Return tart to the oven for 10-12 minutes or until tomatoes a roasted, cheese is melted & pastry edges are a deeper golden brown.
- Remove from oven & top with arugula before slicing. Serve warm or at room temperature.