Tomato and Boursin Tartlets

Tomato and Boursin Tartlets

Bill and I were invited to have cocktails and a nibble with some friends at their tres chic home. Katerina claimed to mess up most things she cooked, a gross exaggeration I’m sure, as she made us some amazing goat cheese and tomato tarts. I knew they’d be the perfect appetizer for this Virtual Potluck for Christy Jordan. I made a smaller version of her tarts and used my favorite garlic and fine herbs Boursin instead of goat cheese. These Tomato and Boursin Tartlets were the delicious result! Christy is the busy blogger, cookbook author and mom behind the scenes at Southern Plate…and she has been recovering from a recent accident in which she fractured her knee on one leg, an ankle on the other as well as suffered a concussion! Thanks to my blogger friend, Robin, of Simply Southern Baking, for organizing this foodie party to celebrate Christy’s recovery…and for introducing me to Christy and her wonderfully entertaining blog.

Ingredients

  • 1 package good quality puff pastry (check label for butter as an ingredient), defrosted
  • Olive oil
  • 2 cups thinly sliced yellow onions ( a large onion)
  • 2 medium sized garlic cloves, cut into thin slivers
  • Kosher salt and freshly ground black pepper
  • 1½ tablespoons dry white wine (I used dry Vermouth)
  • 1 teaspoon fresh thyme leaves
  • A couple tablespoons freshly grated Parmesan, plus slices shaved with a vegetable peeler
  • Garlic and Fine Herbs Boursin cheese
  • Compari tomatoes, sliced into ¼ inch slices (larger than cherry tomatoes, but smaller than standard sized tomatoes)
  • 1½ tablespoons julienned basil leaves
Read the whole recipe on That Skinny Chick Can Bake