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.
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.
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.