Lake Lure Cottage Kitchen

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.

RED PEPPER AND BOURSIN TARTS

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