Roasted Cherry Tomato Tart

Balsamic roasted cherry tomatoes and fresh basil sit on top of Boursin cheese and puff pastry. This easy recipe makes an impressive appetizer, snack, side, or main dish for the summer!

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings pieces

Calories 252kcal

Author Lizzie Streit, MS, RDN

Ingredients

3 cups cherry tomatoes
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
2 cloves garlic minced
14 ounces frozen puff pastry see notes, thawed according to package instructions
1 egg plus 1 teaspoon water for an egg wash
5.2 ounces Boursin cheese garlic and fine herbs variety
2 tablespoons basil chiffonade more to taste

Instructions

Before starting the recipe, make sure you thaw the puff pastry according to package instructions. Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper or a silicone mat. Spread the cherry tomatoes on it, and toss them with the olive oil, balsamic, and garlic. Bake for 30 to 40 minutes until they are tender and caramelized while you prepare the rest of the recipe.
Line another baking sheet with parchment paper or a silicone mat. Roll out/form the puff pastry into a rectangle on top of the lined baking sheet. Use a knife to score a border ½-inch in from the sides. Be careful not to actually slice through the pastry; you just want the indentation of a border. Then, take a fork and prick holes all over the area inside the border. If desired, whisk an egg with 1 teaspoon water and brush the egg wash over the edges (but not over the area inside the border). This will help the border puff up and develop a nice glaze in the oven.
Put the pastry in the oven, on a different rack than the tomatoes, and bake for 15 minutes until the edges are lightly browned but the pastry is not fully baked through. You will know that the pastry is not baked through if it is puffed up but quickly deflates after removing it from the oven.
Once the pastry deflates, crumble the Boursin cheese over the area inside the edges. Be careful to only crumble, not spread, the cheese because spreading it will cause the pastry to flake apart. The cheese crumbles will melt and spread out under the tomatoes during baking. By this point, the tomatoes should hopefully be finished roasting. Once they're finished, scatter them over the Boursin crumbles.
Return the tart back to the oven. Bake for 10 to 15 more minutes until the edges are a darker brown and the center is baked through and no longer so inflated.
Remove the tart from the oven. Sprinkle with the basil chiffonade before serving. If desired, drizzle with balsamic glaze/reduction.
Cut the tart into 12 pieces. Serve and enjoy!
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Notes

Puff pastry notes: I like to use frozen puff pastry made with real butter, such as Dufour brand. Other puff pastries would also work but depending on the brand, they may contain hydrogenated oils/trans fats. Use a 12 to 14 ounce package and roll out/form the sheets of puff pastry into a rectangle that's about 10x15 inches.
Substitutions: You can use homemade puff pastry instead of frozen and make a homemade herbed cheese instead of using Boursin. Combine ricotta or mascarpone with garlic and chopped herbs of choice.
Storage: Keep leftover slices in an airtight container in the fridge for 3 to 5 days. Enjoy cold or reheat in the oven at 350 degrees for 10 to 15 minutes until warmed through.

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