Red Pepper and Boursin Tarts

Red Pepper and Boursin Tarts
Photo by Richard Gerhard Jung


  • 1/8 teaspoon kosher salt
  • ¼ cup herbed Boursin cheese
  • 2 red bell peppers
  • 1 17 1/4-oz package frozen puff pastry sheets
  • 1 tablespoon olive oil
  • ¼ teaspoon fresh thyme leaves

Preheat oven to 450°F. Cook bell peppers in oil in a large nonstick skillet over moderate heat, stirring, until softened, about 8 minutes, then cool. Unfold pastry sheets on a lightly floured surface and cut out an 8-inch round from each. Transfer rounds to a buttered large baking sheet and prick...

View full recipe at Epicurious


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