Bel Foodservice

Summer Vegetable Tart with Boursin®

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 and garden-fresh tomatoes, zucchini and onions for a hearty slice of summer in every bite.

Portions
- +
Preparation time
–
Cooking time
–
Price category
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Ingredients

Boursin® Ricotta Basil Mix:

  • 1 lb whole milk ricotta cheese
  • 1 lb Boursin® Professional Frozen Dices Garlic and Fine Herbs
  • 1 tbsp finely chopped fresh basil
  • 4 oz grated Parmesan cheese
  • 0.5 tsp kosher salt
  • 0.5 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
  • 1.5 tsp olive oil
  • kosher salt 1
  • ground black pepper 2
  • 8 oz Boursin® Professional Frozen Dices Garlic and Fine Herbs
1 as needed
2 as needed

Preparation

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 dices, 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® dices in the center of each tart. Place them on a baking sheet.
  5. Bake in a 350 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.

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