Red Pepper and Boursin TartsRichard Gerhard Jung
This recipe is easily doubled if you'd like to make more.
Recipe information
Yield
Makes 16 hors d'oeuvres
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
Preparation
Step 1
Preheat oven to 450°F.
Step 2
Cook bell peppers in oil in a large nonstick skillet over moderate heat, stirring, until softened, about 8 minutes, then cool.
Step 3
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.
Step 4
Spread 2 tablespoons cheese evenly over each round, then scatter with peppers and sprinkle with thyme, kosher salt, and pepper to taste.
Step 5
Bake tarts in middle of oven until puffed and golden brown, about 15 minutes, then transfer to a rack to cool slightly.
Step 6
Cut each tart into 8 wedges and serve warm.
Recipe notes
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