BURSTING CHERRY TOMATO TART
Ingredients
1 sheet frozen puff pastry dough, thawed
1, 5.2 ounce package Boursin Garlic and Fine Herbs Cheese, softened to room temp
2 cups cherry or grape tomatoes, cut in half
½ cup mozzarella tiny ‘pearls’
½ teaspoon Dish off the Block Ciao Bella Italian Spice Blend
2 tablespoons grated parmesan cheese
2-3 tablespoons olive oil
½ cup fresh basil leaves, chiffonade or whole small leaves
Instructions
Preheat oven to 400 degrees. Line a 10” x 15” sheet pan with parchment paper.
Roll the puff pastry out on a lightly floured countertop to 10” x 15” rectangle and place it on the sheet pan.
Using an off set or rubber spatula, spread the Boursin evenly over the dough, leaving about ½” – ¾” of dough exposed around the edges.
Place the tomatoes, cut-side-down, on top of the Boursin, about 1” apart to cover the tart. Spread the mozzarella pearls evenly in between the tomatoes and sprinkle the Italian seasoning and parmesan cheese over the top. Drizzle the olive oil over the top of the tart and make sure to get the exposed dough on the edges.
Bake for 15-18 minutes until the tart is puffed, bubbly, and golden brown. Let set for 10 minutes. Sprinkle the basil leaves over the top. Cut into squares and devour.
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