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
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.
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