
Summer Vegetable Tart with Boursin Cheese
Recipe courtesy of Christian Hallowell
Corporate Executive Chef/Senior Director of R&D, Bloomin’ Brands, Inc.
Add the perfect vegetarian recipe to your lunch or brunch menu with this divine summer vegetable tart. This veggie recipe combines Boursin® Garlic & Fine Herbs cheese and garden-fresh tomatoes, zucchini and onions for a hearty slice of summer in every bite.
Preparation
Equipment:
Colander , Bowl, Baking Sheet
For the Boursin® Ricotta Basil Mix:
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Place ricotta in a colander and let drain for 30 minutes.
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Put drained ricotta in a bowl with cheese cubes, basil, Parmesan, salt and pepper and mix well. Cover and refrigerate.
To prepare the tarts:
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Spread 2 ounces Boursin® ricotta basil mix over the bottom of each tart shell. Top with 2 ounces caramelized onion.
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Shingle about 5 slices each of the vegetables in a spiral around the top of each tart, alternating colors.
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Brush the tops with olive oil and sprinkle with pepper and salt.
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Place 3 Boursin® cheese cubes in the center of each tart. Place them on a baking sheet.
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Bake in a 350 degree F oven for about 25 minutes, until nicely browned. Remove and chill.
Chef Notes:
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Shells come in individual foil cups. Leave tarts in cups for baking and remove for plating.
Ingredients
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portions
16
-
serving size
1 Tart
-
day part
Lunch, Breakfast
Boursin® Ricotta Basil Mix:
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1
lb whole milk ricotta cheese
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1
lb Boursin® Professional Frozen Gourmet Cheese Cubes, Garlic & Fine Herbs
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1
tbsp finely chopped fresh basil
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4
oz grated parmesan cheese
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1/2
tsp kosher salt
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1/2
tsp ground black pepper
Vegetable Tarts:
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16
5-inch quiche shells in aluminum pans
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2
lbs caramelized sweet onions
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80
Slices 1/4-inch Roma tomato
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80
Slices 1/4-inch zucchini coins
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80
Slices 1/4-inch half-moons yellow tomato
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1 1/2
tsp olive oil
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Kosher salt, as needed
-
Ground black pepper, as needed
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8
oz Boursin® Professional Frozen Gourmet Cheese Cubes, Garlic & Fine Herbs