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, quartered lengthwise, seeded and thinly sliced crosswise
- 1 tablespoon olive oil
- 1 (17¼ oz) package frozen puff pastry sheets, thawed
- ¼ cup herbed Boursin cheese (2 oz), softened
- ¼ teaspoon fresh thyme leaves
- 1/8 teaspoon kosher salt
INSTRUCTIONS
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 butter large baking sheet and prick them over with a fork, leaving a ½” border around edges. Or you can just have a large rectangular tart.
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.
Makes 16 hors d’oeuvres.