RED PEPPER AND BOURSIN TART
Steps:
- ~ Preheat oven to 450 ~ Cook peppers in oil in a large nonstick skillet over moderate heat, stirring, until softened, about 8 minutes, then cool. ~ Unfold pastry sheets on a buttered large baking sheet and prick all over with a fork, leaving a 1/2 inch border around edges. ~ Spread Boursin evenly, then scatter with peppers and sprinkle with thyme, salt, and pepper to taste. Top with parmesan. ~ Bake tarts in middle of oven until puffed and golden brown, about 15 minutes, then transfer to a rack to cool slightly. ~ Cut each tart and serve warm. ~ Tarts can be assembled (but not baked) 1 day ahead and chilled, Covered.
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