All Recipes

Summer Vegetable Tart with Boursin Cheese

Name: Summer Vegetable Tart with Boursin Cheese
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 16
Cuisine: American
Ingredients: 1 lb whole milk ricotta cheese; 1 lb Boursin® Professional Frozen Gournay Cheese Cubes Garlic & Fine Herbs; 1 tbsp finely chopped fresh basil; 4 oz grated parmesan cheese; 1/2 tsp kosher salt; 1/2 tsp ground black pepper; 16 5-inch quiche shells in aluminum pans; 2 lbs caramelized sweet onions; 80 Slices 1/4-inch Roma tomato; 80 Slices 1/4-inch zucchini coins; 80 Slices 1/4-inch half-moons yellow tomato; 1 1/2 tsp olive oil; Kosher salt as needed; Ground black pepper as needed; 8 oz Boursin® Professional Frozen Gournay Cheese Cubes; Garlic & Fine Herbs

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:

Place ricotta in a colander and let drain for 30 minutes.
Put drained ricotta in a bowl with cheese cubes, basil, Parmesan, salt and pepper and mix well. Cover and refrigerate.

To prepare the tarts:

Spread 2 ounces Boursin® ricotta basil mix over the bottom of each tart shell. Top with 2 ounces caramelized onion.
Shingle about 5 slices each of the vegetables in a spiral around the top of each tart, alternating colors.
Brush the tops with olive oil and sprinkle with pepper and salt.
Place 3 Boursin® cheese cubes in the center of each tart. Place them on a baking sheet.
Bake in a 350 degree F oven for about 25 minutes, until nicely browned. Remove and chill.

Chef Notes:

Shells come in individual foil cups. Leave tarts in cups for baking and remove for plating.

Ingredients

portions

16
serving size

1 Tart
day part

Lunch, Breakfast

Boursin® Ricotta Basil Mix:

1

lb whole milk ricotta cheese
1

lb Boursin® Professional Frozen Gourmet Cheese Cubes, Garlic & Fine Herbs
1

tbsp finely chopped fresh basil
4

oz grated parmesan cheese
1/2

tsp kosher salt
1/2

tsp ground black pepper

Vegetable Tarts:

16

5-inch quiche shells in aluminum pans
2

lbs caramelized sweet onions
80

Slices 1/4-inch Roma tomato
80

Slices 1/4-inch zucchini coins
80

Slices 1/4-inch half-moons yellow tomato
1 1/2

tsp olive oil
Kosher salt, as needed
Ground black pepper, as needed
8

oz Boursin® Professional Frozen Gourmet Cheese Cubes, Garlic & Fine Herbs

About Chef Christian Hallowell

“Creating menus with the season in mind ensures that your diners are getting the best of the best, at the peak of ripeness, to deliver on flavor,” says Christian Hallowell, Corporate Executive Chef/Senior Director of R&D, Bloomin’ Brands, Inc. “This approach also has cost advantages, sourcing produce when it is in abundance. And it provides for menu diversity, giving the chef opportunities to highlight new offerings. I like to create food that is visually appealing and craveable, so the last bite is as good as the first.”