Name: Cheesy Vegetable Garden Tart
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Vegetable Garden Tart

1. 1 package (5.2 ounces) Boursin garlic and fine herbs cheese -

2. 2 tablespoons grated Parmesan cheese -

3. 2 tablespoons sour cream -

4. 1 teaspoon grated lemon zest -

5. 1 sheet frozen puff pastry, thawed -

6. Assorted fresh vegetables and herbs such as olives, sliced red onion, sliced miniature sweet peppers and rosemary -

7. 1 tablespoon olive oil -

8. 1 large egg, beaten -

9. Sesame seeds, optional -

How to cook deliciously - Cheesy Vegetable Garden Tart

1. Stage

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.

2. Stage

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.

3. Stage

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.