tomato boursin tart

TOTAL TIME: 30-45 minutes

SERVES: 15 pieces

Milk & Dairy

• 1 pack basil chive Boursin

• 2 tbsp melted butter

Pantry

• 1 pack puff pastry

• balsamic glaze for garnish

Produce

• ~1 lb various color and size tomatoes

• fresh basil for garnish

1. Season tomatoes. Preheat oven or air fryer to 400F. Slice tomatoes into even size pieces, about 1/4 inch thick. Place on a paper towel and season with salt and pepper and set aside for at least 10 minutes, up to an hour.

2. Prep tart. On a floured surface, roll out pastry dough. If you're using a sheet, leave it in the thickness it's at. If you're using a block, roll it about just slightly thicker than your tomatoes (1/4-1/2 inch). Cut into squares slightly larger than your largest tomatoes. Poke a few holes in the center of each square to prevent puffing and knocking off your tomatoes during the baking process.

   Place about 1 tbsp boursin in the center of each piece of pastry. Top with tomatoes, I do one large slice and a few colorful cherry tomatoes on top.

3. Bake your tarts. They key to getting a nice puff on your pastry is keeping your pastry cold, so if it's taken you a while to assemble, I'd recommend putting the tarts back into the fridge for 10-15 minutes before baking.

   Brush the tomatoes and the edge of the pastry with melted butter and bake until golden brown: 6-8 minutes in the air fryer, 20-25 minutes in the oven.

   Let cool and top with balsamic glaze and fresh basil.

You can make these ahead and reheat in the air fryer for a minute or two, just leave the balsamic glaze and basil off until serving. These are also great even at room temp!

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!