All Recipes

Summer Vegetable Tart

Name: Summer Vegetable Tart
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.

Wow your guests with a perfect brunch or lunch tart. Complete with Boursin^® Garlic & Fine Herbs and garden-fresh veggies, make this tart a winner—even for dinner.

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.