Ingredients
Scale
- 1 sheet puff pastry (store-bought, thawed if frozen)
- 1/2 cup Boursin cheese (or any herbed cream cheese)
- 2 medium tomatoes, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 egg (for egg wash)
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin or tartlet pan with parchment paper or lightly grease it.
- Roll out the puff pastry on a lightly floured surface. Cut into circles (about 3-4 inches in diameter) and gently press them into the muffin tin or tartlet pan. Prick the pastry bottoms with a fork.
- In a small bowl, mix the Boursin cheese with oregano, garlic powder, salt, and pepper. Spoon a generous amount of the cheese mixture into each pastry shell.
- Arrange the thinly sliced tomatoes on top of the cheese mixture. Drizzle olive oil and balsamic vinegar over the tomatoes, and sprinkle with a pinch of salt and pepper.
- Whisk the egg and brush it over the edges of the puff pastry to help it achieve a golden color as it bakes.
- Place the tartlets in the oven and bake for 15-20 minutes, or until the puff pastry is golden brown and crispy.
- Let the tartlets cool for a few minutes, then garnish with fresh basil leaves if desired. Serve warm.
Notes
For a crispier base, bake the tartlet shells for 5 minutes before adding the cheese and tomatoes. These tartlets can be enjoyed warm or paired with a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tartlet
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg