This fresh and bright tart is a super easy and delicious appetizer for summer. It features creamy Boursin spread over a flaky pastry, topped with caramelized onions, fresh tomatoes, and a sprinkle of basil, all baked until golden.
Info and tips
I used frozen puff pastry for this recipe to skip the hassle of making it myself. You can usually find it in the freezer section of grocery stores. But you can absolutely make your own!
To help speed up caramelizing the onions you can add splashes of water when it seems dry. Sometimes I also add some balsamic glaze towards the end for sweetness and colour. Make sure your using a low heat!
If you don’t care for Boursin you can use any other spreadable cheese. Ricotta would be a great substitute!
Ingredients
- 1 sheet of puff pastry
- 1 egg
- 1/2 puck of Boursin (or enough to cover)
- 1/4 onion
- 1 medium tomato
- handful cherry tomatoes
- drizzle olive oil
- salt & pepper to taste
- pinch red pepper flakes
- handful fresh basil (for topping)
Instructions
- Start by making sure the frozen puff pastry is completely de-thawed.
- Slice the onion into half moons and add to a pan on low heat with some olive oil. Caramelizing the onions will take at least 30 minutes. Add splashes of water if it seems to dry or is sticking to the pan.
- Meanwhile score the edges of the puff pastry (about 1 inch from the outside) and add some egg wash to the edges.
- Spread the Boursin onto the puff pastry (it is easier to spread at room temp).
- Add the caramelized onions and sliced tomatoes. Arrange them in whatever way you’d like!
- Drizzle olive oil over the tart and season with salt & pepper and red pepper flakes.
- Bake in the oven at 400 for 10-12 minutes or until the edges are golden and puffy (some frozen puff pastry may have different cooking times so be sure to check yours).
- Top with freshly torn basil and enjoy!
See below for a video tutorial!
Ceamy Boursin spread over a flaky pastry, topped with caramelized onions, fresh tomatoes, and a sprinkle of basil, all baked until golden. Start by making sure the frozen puff pastry is completely de-thawed. Slice the onion into half moons and add to a pan on low heat with some olive oil. Caramelizing the onions will take at least 30 minutes. Add splashes of water if it seems to dry or is sticking to the pan. Meanwhile score the edges of the puff pastry (about 1 inch from the outside) and add some egg wash to the edges. Spread the Boursin onto the puff pastry (it is easier to spread at room temp). Add the caramelized onions and sliced tomatoes. Arrange them in whatever way you'd like! Drizzle olive oil over the tart and season with salt & pepper and red pepper flakes. Bake in the oven at 400 for 10-12 minutes or until the edges are golden and puffy (some frozen puff pastry may have different cooking times so be sure to check yours). Top with freshly torn basil and enjoy!Tomato Boursin Puff Pastry Tart
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