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Roasted Cherry Tomato Tart with Boursin and Basil Recipe

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3.9 from 3 reviews

This Roasted Cherry Tomato Tart is a delicious, savory pastry perfect for any occasion. Featuring caramelized cherry tomatoes, creamy Boursin cheese, and a flaky puff pastry crust, this tart combines sweet, tangy, and herbaceous flavors with a crisp, buttery texture. Garnished with fresh basil and a hint of balsamic vinegar, it makes a beautiful appetizer or light meal that is sure to impress.

Ingredients

Tomato Mixture

  • 3 cups cherry tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced

Pastry

  • 14 ounces frozen puff pastry, thawed according to package instructions
  • 1 egg (plus 1 teaspoon water for egg wash)

Cheese and Garnish

  • 5.2 ounces Boursin cheese (garlic and fine herbs variety)
  • 2 tablespoons basil chiffonade (more to taste)

Instructions

  1. Thaw Puff Pastry and Preheat Oven: Thaw the puff pastry according to the package instructions. Preheat your oven to 400°F (204°C) to prepare for roasting the tomatoes and baking the tart.
  2. Roast Cherry Tomatoes: Line a baking sheet with parchment paper or a silicone mat. Spread the cherry tomatoes evenly and toss them with olive oil, balsamic vinegar, and minced garlic. Roast in the oven for 30 to 40 minutes until the tomatoes are tender and caramelized, enhancing their natural sweetness.
  3. Prepare Puff Pastry Base: Line another baking sheet with parchment paper or a silicone mat. Roll out or form the thawed puff pastry into a rectangle on the baking sheet. Score a border about 1/2-inch from the edges using a knife, making sure not to cut through the dough, just indenting it. Prick the inner area with a fork to prevent excessive puffing. Optional: Whisk the egg with water to make an egg wash, then brush it over the border edges to achieve a glossy, nicely browned crust.
  4. Pre-Bake the Puff Pastry: Place the pastry in the oven on a rack different from the one used for roasting tomatoes. Bake for 15 minutes until the edges are lightly browned but the center is not fully cooked and will puff up then deflate after removal from the oven.
  5. Add Cheese and Tomatoes: Once the puff pastry has slightly deflated, crumble the Boursin cheese evenly within the scored border area. Do not spread the cheese to avoid damaging the pastry. Scatter the roasted cherry tomatoes over the crumbled cheese.
  6. Bake the Tart Again: Return the tart to the oven and bake for another 10 to 15 minutes until the edges are a deeper golden brown and the center is fully cooked through with the cheese melted and tomatoes heated.
  7. Finish and Garnish: Remove the tart from the oven and sprinkle the fresh basil chiffonade over the top. For an extra touch of flavor, drizzle with balsamic glaze or reduction if desired.
  8. Serve: Cut the tart into 12 equal portions. Serve warm for the best taste and texture. Enjoy this elegant and flavorful tart!
  9. Feedback: Leave a rating or review by tapping the stars on the recipe card or in the comments section to share your experience.

Notes

  • Make sure to thaw the puff pastry completely according to package instructions to ensure proper puffing and baking.
  • Using parchment paper or silicone mats prevents sticking and makes cleanup easier.
  • The egg wash on the pastry border helps achieve a glossy, golden crust; it is optional but recommended for aesthetics and texture.
  • Don’t spread the Boursin cheese on the pastry; crumbling helps keep the pastry intact and allows the cheese to melt evenly.
  • Balsamic glaze adds extra sweetness and tang but is optional.
  • The tart is best served warm but can be enjoyed at room temperature as well.

Find it online: https://lauracooks.com/roasted-cherry-tomato-tart-with-boursin-and-basil-recipe/