Red Pepper and Boursin Tarts

I made this at Christmas one year and everyone loved it.  It’s an easy recipe to make and the results make you look like a top chef with mad skills.
– Kathy

INGREDIENTS

• 2 red bell peppers, seeded and thinly sliced
• 1 Tbs olive oil
• 1 (17¼ oz) package frozen puff pastry sheets, thawed
• 1/4 cup herbed Boursin cheese (2 oz), softened
• 1/4 tsp fresh thyme leaves
• 1/8 tsp kosher salt
  

INSTRUCTIONS

1. Preheat oven to 450° F.
2. Heat a large, nonstick sauté pan over medium heat and add oil. Add peppers and cook, stirring frequently, about 8 minutes or until softened. Allow peppers to cool to room temperature.
3. On a lightly floured surface, unfold 1 sheet of puff pastry. Cut out an 8″ round. Repeat with the second sheet of puff pastry. Transfer both rounds to a large baking sheet that has been buttered. Prick the rounds all over with a fork, leaving a ½” border around edges.
4. Spread 2 Tbs cheese evenly over each round. Sprinkle with peppers, thyme, kosher salt, and pepper to taste.
5. Bake tarts in middle of oven until puffed and golden brown, about 15 minutes, then transfer to a rack to cool slightly.
6. Cut each tart into 8 wedges and serve warm. Makes 16 hors d’oeuvres.

Note

• Can make this using one sheet of puff pastry. Unfold 1 sheet of pastry, transfer to a buttered baking sheet and follow the rest of the instructions. Cut into squares to serve.