Best Red Pepper And Boursin Tart Recipes

TOMATO AND BOURSIN TARTLETS

Tomato and Boursin Tartlets image

Elegant Tomato and Boursin Tartlets are perfect for all your entertaining!

Provided by Liz Berg

Time 1h5m

Number Of Ingredients 11

Ingredients

14 ounce package of puff pastry (look for butter in the ingredients), defrosted
Olive oil
2 cups thinly sliced yellow onions ( a large onion)
2 medium-sized garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
1 1/2 tablespoons dry white wine (I used dry Vermouth)
1 teaspoon fresh thyme leaves
A couple of tablespoons freshly grated Parmesan, plus slices shaved with a vegetable peeler
Garlic and Fine Herbs Boursin cheese
Compari tomatoes, sliced into 1/4 inch slices (larger than cherry tomatoes, but smaller than standard-sized tomatoes)
1 1/2 tablespoons julienned basil leaves

Steps:

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly. Using a 2 3/4 inch biscuit cutter, cut as many rounds as you can from your pastry sheet. Place on a parchment-lined baking sheet. Score the rounds with a slightly smaller biscuit cutter (I used a 2 1/2 inch cutter) without cutting all the way through. Refrigerate pastry while preparing the rest of the ingredients.
Preheat the oven to 425º.
Heat about a generous tablespoon of olive oil in a skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are soft and liquid has evaporated. Add 1/4 teaspoon salt, freshly ground black pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle some grated Parmesan on each round, staying inside the scored border.
Divide the onion mixture among your tartlets, again staying within the scored edge. Crumble 1-1 1/2 teaspoons Boursin on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Place 1 or two shards of Parmesan over each tomato.
Bake for 20 to 25 minutes, until the pastry is golden brown. Serve hot or warm.

Nutrition Facts : Calories 232 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 146 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

RED PEPPER AND BOURSIN TARTS

Red Pepper and Boursin Tarts image

Categories Cheese Bake Cocktail Party Vegetarian Quick & Easy Bell Pepper Winter Phyllo/Puff Pastry Dough Gourmet

Yield Makes 16 hors d'oeuvres

Number Of Ingredients 6

Ingredients

2 red bell peppers, quartered lengthwise, seeded, and thinly sliced crosswise
1 tablespoon olive oil
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
1/4 cup herbed Boursin cheese (2 ounces), softened
1/4 teaspoon fresh thyme leaves
1/8 teaspoon kosher salt

Steps:

Preheat oven to 450°F.
Cook bell peppers in oil in a large nonstick skillet over moderate heat, stirring, until softened, about 8 minutes, then cool.
Unfold pastry sheets on a lightly floured surface and cut out an 8-inch round from each. Transfer rounds to a buttered large baking sheet and prick all over with a fork, leaving a 1/2-inch border around edges.
Spread 2 tablespoons cheese evenly over each round, then scatter with peppers and sprinkle with thyme, kosher salt, and pepper to taste.
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 into 8 wedges and serve warm.