Flower focaccia has been the rage recently, so I took this beautiful trend and applied it to a simple, savory vegetarian tart. I topped it with herbaceous Boursin and Parmesan, then decorated it with a medley of veggies. —Juls Palmer, Lebanon, New Jersey
Cheesy Vegetable Garden Tart
Updated on Jun. 27, 2023
Cheesy Vegetable Garden Tart
Prep Time
30 min
Cook Time
15 min
Yield
12 servings
Ingredients
- 1 package (5.2 ounces) Boursin garlic and fine herbs cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons sour cream
- 1 teaspoon grated lemon zest
- 1 sheet frozen puff pastry, thawed
- Assorted fresh vegetables and herbs such as olives, sliced red onion, sliced miniature sweet peppers and rosemary
- 1 tablespoon olive oil
- 1 large egg, beaten
- Sesame seeds, optional
Directions
- Preheat oven to 400°. In a large bowl, mash Boursin cheese with a fork. Add Parmesan, sour cream and zest; beat until smooth and creamy.
- On a lightly floured surface, unfold puff pastry. Roll into a 13x11-in. rectangle. Transfer to a parchment-lined baking sheet. Prick pastry several times with a fork. Using a sharp knife, score a 1/2 in. border around edges of pastry sheets (do not cut through). Spread Boursin mixture evenly over center of pastry.
- Arrange vegetables and herbs over cheese mixture as desired. Brush vegetables with olive oil. Brush edges of pastry with egg; sprinkle with sesame seeds if desired. Bake until pastry is puffed and golden brown, 15-20 minutes. Cool 10 minutes before serving. Refrigerate leftovers.
Nutrition Facts
1 piece: 171 calories, 13g fat (5g saturated fat), 20mg cholesterol, 161mg sodium, 12g carbohydrate (1g sugars, 2g fiber), 3g protein.
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