Boursin and Tomato Puff Pastry Squares
Boursin and Tomato Puff Pastry Squares are flaky savory pastries topped with mozzarella, creamy garlic-herb Boursin, heirloom tomatoes, basil, and flaky sea salt.
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Servings: 8
Ingredients
- 2 lb heirloom tomatoes sliced into 1/4-inch-thick slices
- 1 sheet puff pastry about 14 oz, homemade or thawed from frozen
- 1 large egg
- 1 tbsp water
- 2 cups shredded mozzarella cheese about 8 oz
- 5.2 oz Boursin Garlic & Fine Herbs Gournay cheese
- Kosher salt to season
- Ground black pepper to season
- Flaky sea salt for serving
- Fresh basil thinly sliced, for serving
Instructions
- Preheat the oven to 400°F.
- Position an oven rack in the upper third of the oven.
- Line a baking sheet with parchment paper and set aside.
- Arrange the sliced heirloom tomatoes in a single layer on a paper towel-lined plate or small baking sheet.
- Season both sides of the tomato slices with approximately 1/2 tsp kosher salt.
- Cover the tomatoes with another layer of paper towels.
- Gently press the paper towels against the tomatoes to absorb excess moisture.
- Set the tomatoes aside while preparing the puff pastry.
- In a small bowl, whisk together the egg and water to prepare the egg wash.
- Unfold the thawed puff pastry on a lightly floured work surface.
- Using a rolling pin, gently roll the puff pastry into an approximately 8 x 12-inch rectangle.
- Cut the puff pastry into 8 smaller rectangles, each approximately 3 x 4 inches.
- Transfer the pastry rectangles to the prepared baking sheet, spacing them slightly apart.
- Using a pastry brush, lightly brush the edges of each pastry rectangle with the prepared egg wash.
- Sprinkle approximately 1/4 cup shredded mozzarella cheese in the center of each pastry rectangle, leaving the edges exposed.
- Crumble a small amount of Boursin Garlic & Fine Herbs cheese over the mozzarella on each pastry square.
- Pat the tomato slices once more with paper towels to remove any remaining moisture.
- Arrange a few tomato slices over the cheese on each pastry square.
- Season the assembled pastry squares lightly with ground black pepper, if desired.
- Transfer the baking sheet to the preheated oven.
- Bake for 18 to 22 minutes, rotating the baking sheet halfway through the baking time to promote even browning.
- Bake until the pastry is puffed, flaky, and golden brown, and the cheese is melted and bubbling.
- Remove the baking sheet from the oven.
- Allow the pastry squares to cool slightly on the baking sheet.
- Just before serving, finish each pastry square with flaky sea salt.
- Garnish with thinly sliced fresh basil.
- Serve warm or at room temperature.
Notes
To make these Boursin and Tomato Puff Pastry Squares gluten free, replace the regular puff pastry with a certified gluten-free puff pastry.
Check that the gluten-free puff pastry is suitable for baking and can be rolled and cut into individual squares.
Verify that the Boursin cheese, shredded mozzarella, egg, seasonings, flaky sea salt, and fresh basil are labeled gluten free or free from gluten-containing additives.
Use a gluten-free flour blend or cornstarch for dusting the work surface instead of all-purpose flour.
Line the baking sheet with clean parchment paper to reduce the risk of cross-contact.
Use clean knives, cutting boards, rolling pins, bowls, pastry brushes, baking sheets, and serving utensils that have not touched wheat flour or gluten-containing foods.
If preparing this recipe for someone with celiac disease, avoid shared baking surfaces, shared flour containers, and any puff pastry or cheese products processed on shared equipment without gluten-free labeling.