Red Pepper And Boursin Tarts Recipes

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RED PEPPER AND BOURSIN TARTS



Red Pepper and Boursin Tarts image

Categories     Cheese     Bake     Cocktail Party     Vegetarian     Quick & Easy     Bell Pepper     Winter     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 16 hors d'oeuvres

Number Of Ingredients 6

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

Steps:

  • 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 buttered large baking sheet and prick all over with a fork, leaving a 1/2-inch border around edges.
  • 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.

RED PEPPER AND BOURSIN TART



RED PEPPER AND BOURSIN TART image

Categories     Appetizer

Yield 18 - 24 slices

Number Of Ingredients 8

2 red peppers, thinly sliced
1 TBSP Olive oil
1 (17oz) package frozen puff
pastry sheets, thawed
1/2 C.Boursin cheese
1/4 tsp fresh thyme leaves
1/8 tsp kosher salt
1/2 C. Parmesan

Steps:

  • ~ Preheat oven to 450 ~ Cook peppers in oil in a large nonstick skillet over moderate heat, stirring, until softened, about 8 minutes, then cool. ~ Unfold pastry sheets on a buttered large baking sheet and prick all over with a fork, leaving a 1/2 inch border around edges. ~ Spread Boursin evenly, then scatter with peppers and sprinkle with thyme, salt, and pepper to taste. Top with parmesan. ~ 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 and serve warm. ~ Tarts can be assembled (but not baked) 1 day ahead and chilled, Covered.

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