Best 2 Red Pepper And Boursin Tarts Recipes

Red peppers and Boursin cheese join forces to create a delectable culinary masterpiece that tantalizes taste buds and leaves you craving more. These vibrant and flavorful tarts are perfect for any occasion, from casual gatherings to elegant dinner parties. With a crispy, flaky crust and a creamy, savory filling, these tarts are sure to impress even the most discerning palates. Whether you're a seasoned chef or a novice cook, this article will guide you through the simple steps to create these irresistible red pepper and Boursin tarts, ensuring a delightful and memorable dining experience.

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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

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

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

Ingredients

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.

Tips:

For a crispier crust, pre-bake the tart shells for 10-12 minutes before filling them.
If you don't have time to make your own tart shells, you can use store-bought ones.
For a richer flavor, use full-fat cream cheese and Boursin cheese.
If you don't have heavy cream, you can use milk instead.
Feel free to add other ingredients to your tarts, such as cooked bacon, chopped vegetables, or herbs.
Serve the tarts warm or at room temperature.

Conclusion:

Red pepper and Boursin tarts are a delicious and easy-to-make appetizer or light meal. They're perfect for parties or potlucks, and they're also a great way to use up leftover roasted red peppers. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a quick and easy recipe, give these red pepper and Boursin tarts a try. You won't be disappointed!