Serves 4-6
INGREDIENTS:
For the Pastry:
1 sheet all-butter puff pastry
1 egg for brushing pastry
For the Filling:
1 package Boursin or other similar fresh cheese as preferred
1 egg + 1 yolk
1-2 cloves garlic, chopped
2 tbsp fresh thyme or 2 tsp dried
Salt and pepper to taste
For the topping:
Assorted in-season tomatoes to cover the top of the tart (6 large or 4 large and a pint of cherry tomatoes)
Extra virgin olive oil
Sprinkle of sugar (optional)
Good quality sea salt for seasoning the tomatoes
DIRECTIONS:
Pastry:
Preheat oven to 400 °F. Roll the puff pastry gently to flatten creases. Cut ½ inch strips from all 4 sides of the pastry sheet, or simply fold the edges over to create a ‘picture frame’ of sorts. Brush the edges of the pastry sheet with the egg mixture. Place the pastry on a parchment-lined baking sheet. Prick the surface of the centre of the pastry with a fork. Place the dough in the freezer while making the filling so it will be easier to spread the filling over the centre of the dough.
Filling:
Combine the Boursin cheese, garlic, thyme, salt and pepper and eggs in a bowl. Stir to combine. Take the pastry out of the freezer. Drop spoonfuls of the filling over the puff pastry, avoiding the edges. Using a butter or palette knife, gently spread the filling as best as possible to form an even layer.
Topping:
Slice the tomatoes to desired esthetic and blanket the filling with the tomatoes. If using (I always do), sprinkle the tomatoes with sugar, then season with salt and pepper. Drizzle with extra virgin olive oil and place the tart into the pre-heated oven. Allow the tart to bake for 15 minutes. The pastry should be golden brown on the bottom and the edges, and the tomatoes should have shrivelled somewhat. Garnish the tart with additional herbs or a salad of microgreens. Eat warm or serve at room temperature.
