Summer Vegetable Tart

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.



Colander , Bowl, Baking Sheet

For the Boursin® Ricotta Basil Mix:
  1. Place ricotta in a colander and let drain for 30 minutes.

  2. Put drained ricotta in a bowl with cheese cubes, basil, Parmesan, salt and pepper and mix well. Cover and refrigerate.

To prepare the tarts:
  1. Spread 2 ounces Boursin® ricotta basil mix over the bottom of each tart shell. Top with 2 ounces caramelized onion.

  2. Shingle about 5 slices each of the vegetables in a spiral around the top of each tart, alternating colors.

  3. Brush the tops with olive oil and sprinkle with pepper and salt.

  4. Place 3 Boursin® cheese cubes in the center of each tart. Place them on a baking sheet.

  5. Bake in a 350 degree F oven for about 25 minutes, until nicely browned. Remove and chill.

Chef Notes:
  1. Shells come in individual foil cups. Leave tarts in cups for baking and remove for plating.


  • portions


  • serving size

    1 Tart

  • day part

    Breakfast, Lunch

Boursin® Ricotta Basil Mix:
Vegetable Tarts: