These elegant Tomato and Boursin Tartlets are layered with deliciousness including buttery puff pastry, Boursin cheese, caramelized onions and fresh tomatoes!
Giving the illusion you slaved all day to make these, using store bought puff pastry and creamy Boursin make these a breeze to prepare!
Tomato and Boursin Tartlets
Bill and I were invited to have cocktails and a nibble with some friends at their tres chic home. Katherina claimed to mess up most things she cooked, a gross exaggeration I’m sure, as she made us some amazing tomato and goat cheese tarts. With a few tweaks, I made a smaller version for bite-sized appetizers and substituted some soft garlic and fine herbs Boursin for the goat cheese.
I knew they’d be the perfect appetizer for this Virtual Potluck for Christy Jordan. These Tomato and Boursin Tartlets were the delicious result! Christy is the busy blogger, cookbook author and mom behind the scenes at Southern Plate. She has been recovering from a recent accident in which she fractured her knee on one leg, her ankle on the other as well as suffered a concussion!
Thanks to my blogger friend, Robin, of Simply Southern Baking, for organizing this foodie party to celebrate Christy’s recovery, and for introducing me to Christy and her wonderfully entertaining blog.
How to Make Tomato and Boursin Tartlets
These gems are perfect for any gathering. Layers upon layers of deliciousness were piled on top of buttery puff pastry rounds. Caramelized onions with thyme followed by Boursin, a tomato slice, basil, and Parmesan. Who wouldn’t want to shovel these in as fast as one can chew????
I hope you all find an excuse to try these Tomato and Boursin Tartlets, a truly a fantastic appetizer. But don’t miss the rest of the party food. Please check out the other goodies that my friends brought to the party:
Banana Pudding from Veronica of My Catholic Kitchen
Caramel Pound Cake from Stacey of Southern Bite
Cookies and Cream Crunch Cookie Bites from Robin of Simply Southern Baking
Easy Slow Cooker Pork Chops and Hash Browns from Kristin of Dizzy Busy and Hungry
Pepperoni Bread from Karen at In The Kitchen With KP
Potluck Party Crockpot Macaroni and Cheese from Raquel of Organized Island
Roasted Fig and Ricotta Crositini from Susan of The Girl In The Little Red Kitchen
More Appetizers for Your Next Gathering:
- Muenster and Spinach Pinwheels
- Cranberry Baked Meatballs
- Homemade Queso Dip
- Beef Crostini
- Easy Pickle Dip
- Creamy Hummus
- Blue Cheese Balls
- Antipasto Skewers
- Appetizer Recipes
- 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
- 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.
Adapted from Ina Garten
Amount Per Serving: Calories: 232Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 3mgSodium: 146mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 4g