Roasted Tomato & Boursin Cheese Tart

Summer is a great time to try something different with local produce. Roasting tomatoes is a great way to add depth of flavor, texture and color to pizzas, pasta, salads and so much more! They also make the perfect side dish for almost any meal.

Slow roasting tomatoes allows most of the natural juices to stay locked in while still achieving a delicious, caramelized flavor that is much more complex and intense.

This tomato tart with Boursin and extra old cheddar is brimming with flavorful roasted tomatoes that bear an intensely concentrated essence and melds it all with a puff pastry crust.

Baking with puff pastry is as simple as thawing the dough, then unfolding it and laying it underneath or on top of something. It contributes so much to the overall recipe that you don’t have to add much to turn it into an inspired vegetarian dinner.

Which brings me todays blog recipe: a gorgeous, simple, peak-summery roasted tomato cheese tart. If you don’t have Boursin & extra old cheddar, use the cheese you have; if you want to add a sixth ingredient, caramelized onions never made anything worse.

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Roasted Tomato & Boursin Cheese Tart

Votes: 3
Rating: 4.33
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Course

Main Dish

Cuisine

French

Keyword

roasted tomato & Boursin cheese tart

Servings

MetricUS Imperial

Ingredients

Puff Pastry

• 1 9 x 12-inch sheet frozen puff pastry, thawed

Filling

• 150 gm garlic & herb Boursin cheese
• 100 gm extra old white cheddar, grated
• 3-4 tomatoes, sliced 1/4-inch thick
• 1 medium garlic bulb, roasted SEE NOTES
• salt, pepper & Italian spice to taste
• fresh chives, sliced

Course Main Dish Cuisine French Keyword roasted tomato & Boursin cheese tart Servings MetricUS Imperial Ingredients Puff Pastry 1 9 x 12-inch sheet frozen puff pastry, thawed Filling 150 gm garlic & herb Boursin cheese 100 gm extra old white cheddar, grated 3-4 tomatoes, sliced 1/4-inch thick 1 medium garlic bulb, roasted SEE NOTES salt, pepper & Italian spice to taste fresh chives, sliced

Votes: 3 Rating: 4.33 You: Rate this recipe!

Instructions

1. Preheat oven to 400 F.
2. On a sheet of parchment paper, roll out puff pastry to 1/8-inch thickness into a rectangle about 9 x 12-inches. With a sharp knife, score pastry about 1/2-inch in from edges. This will puff up while baking & form a nice edge on the tart.
3. Spread the Boursin cheese over pastry but NOT on the border. Sprinkle grated cheese evenly over top. Lay tomato rounds over cheese layer. Nestle sliced garlic in between tomato rounds. Season with salt, pepper & Italian spice.
4. Bake until cheese is bubbly & crust is crispy, about 25-35 minutes. Sprinkle with fresh chives. Let rest for 5 minutes before serving & slicing.

Recipe Notes

To roast garlic:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic head: brush with oil.
• Wrap bulb in heavy duty foil.
• Bake at 425 F. for 20 minutes or until softened. 
• Cool for 10 minutes; squeeze softened garlic out of skins.
• Cut into slices.