Red Pepper and Boursin Tarts

December 21st, 2010

If you are hosting get togethers during the holidays, this is a very easy and festive appetizer.  We have travelled to North Carolina to be with our family for Christmas so I have not had an opportunity to post much during the last week.  This afternoon I visited the Trader Joe’s in Cary and picked up a package of their store brand puff pastry.  It is made with all natural ingredients which is great, but if all you can find is the Pepperidge Farm puff pastry, it works just as well.  For appetizers for a crowd use both sheets in the package which will make 16 hors d’ oeuvres.

Simply cut each sheet into an 8″ or 9″ circle,  prick them, spread them with boursin cheese and sauteed red peppers, sprinkle with thyme and seasoning and bake until browned and puffed.  It could not be easier.


2 red bell peppers, quartered lenghtwise, seeded and thinly sliced crosswise
1 tablespoon olive oil
1 (17 1/2 oz) package frozen puff pastry sheets, thawed
1/4 cup herbed Boursin cheese, softened
1/2 teaspoon fresh thyme leaves
1/4 teaspoon kosher salt

Preheat oven to 450 degrees F.

Cook bell peppers in oil in a large nonstick skiller over moderate heat, stirring, until softened, about 8 minutes, then cool.

Unfold passtry sheets on a ligthly floured surface and cut out an 8″ or 9″ round from each.  Transfer rounds to a buttered large baking sheet and prick all over with a fork, leaving a 1/2 inch border around edges.

Spread 2 tablespoons cheese evenly over each round, then scatter with peppers and sprinkle with thyme, kosher salt, and pepper to taste.

Bake tarts in middle of oven until puffed and golden brown, about 15 minutes, then transfer to a rack to cool slightly.  Cut each tart into 8 wedges and serve warm.

Merry Christmas everyone!

Printable recipe

9 responses to “Red Pepper and Boursin Tarts”

  1. This looks delicious, Penny. I love working with puff pastry.


  2. Kate says:

    This looks great! It has everything that I like so it should be delicious.
    Sorry I missed out on the Kitchen Reveal. We got a new puppy. I have been running behind on everything….

  3. Pondside says:

    Yummy! We had a baked brie with red peppers on the weekend and it was delicious!

  4. ARLENE says:

    That looks beautiful and I love boursin. Thanks for the simple, but delicious idea.

  5. Donnie says:

    That looks luscious. Have a very Merry Christmas.

  6. Sounds wonderful & I am looking for things to do with roasted red peppers! I hope you and your family have a very Merry Christmas!!!

  7. What a sophisticated and beautiful tart Penny. Enjoy the mountains and it’s winter wonderland. Merry Christmas to you and your family.

  8. Penny, I’m back to wish you and David a very merry Christmas filled with wonderful food, family and friends. Happy holidays to you and your family.

    Be good ’cause Santa Claus comes tonight.

  9. Rita says:

    Looks wondreful!
    Best wishes to you and your family.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.