Mushroom & Boursin Puff Pastry Tart • The View from Great Island
24. Mushroom And Boursin Puff Pastry Tart. This mushroom and Boursin puff pastry tart is the perfect appetizer for your next holiday party. It's light, doesn't require a lot of work, and tastes great! The flaky puff pastry crust is filled with a rich, creamy cheese sauce. The tender mushrooms are seasoned with garlic and topped with Boursin.
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Spread the Boursin onto the puff pastry (it is easier to spread at room temp). Add the caramelized onions and sliced tomatoes. Arrange them in whatever way you'd like! Drizzle olive oil over the tart and season with salt & pepper and red pepper flakes. Bake in the oven at 400 for 10-12 minutes or until the edges are golden and puffy (some.
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The Boursin, parmesan, dill, and garlic give it an amazingly robust flavor. Meanwhile, the pine nuts add some crunch, and the sun-dried tomatoes are drool-worthy. Whip up some crusty garlic bread for a side, and you're all set. 6. Bacon and Boursin Macaroni and Cheese.
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In a medium saucepan, combine 1 cup water, 1 stick (113 grams) unsalted butter, and 1/4 teaspoon fine salt; bring to a boil over medium heat. The Spruce Eats / Diana Chistruga. Remove the pan from the heat and add 1 cup (130 grams) all-purpose flour all at once; stir until a smooth paste forms.
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How To Make This Boursin Pie Step-by-Step. Step 1: Preheat your oven to 200C/390F. Drizzle your oven-proof pan with oil and then add in your Boursin into the centre of the pan. Scatter your onions, garlic, mushrooms, tomatoes, stock, single cream, and chilli flakes around the Boursin. Season with a big pinch of salty sea salt and a grind of.
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Bring to a boil. Once boiling, reduce heat to low and let simmer until the liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Add more salt and pepper to taste. Let cool to room temperature or cooler before using with the Boursin and puff pastry.
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This makes 8 puff pastry pockets, but a serving can be 1-2 pockets depending on how hungry you are. Gluten free puff pastry tends to break apart so instead of creating the pockets, just do boats, folding up the edges of the square around the sides. For dairy free, use dairy free Boursin or just omit the cheese from the recipe.
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Crumble 1-1 ½ teaspoons Boursin on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Bake for 20 to 25 minutes, until the pastry is golden brown. Serve hot or warm.
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Season with salt and pepper then remove from heat. On a clean workspace, lay out 1 layer of the puff pastry then evenly spread the Boursin Cheese over it followed by a layer of caramelized onions and bacon. Starting at the long (12-inch) edge, roll the puff pastry into a log. Trim the ends so that they are even, then tightly wrap the log with.
the collage shows different types of pies and pastries, with text
Preheat the oven to 400 degrees F (200 degrees C), and line a baking sheet with parchment paper. In a small bowl, combine cheese spread, parsley, lemon zest, salt and pepper; set aside. Thaw puff pastry sheet in the fridge for 3 to 4 hours, or thaw at room temperature 30 to 40 minutes. The dough should be cold to the touch, but have a little.
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Preheat the oven to 200˚C (400˚F) Leave the puff pastry to defrost and cut a line across the edges of about 1 cm wide. Don't cut all the way through the pastry. Brush the edge with the whisked egg and prick holes with a fork in the middle. Generously spread the boursin in the middle.
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Step by step. Chop bacon into 1/2 inch pieces and brown in a skillet. Drain and set aside. Lay puff pastry cups on a baking sheet and brush with an egg wash. Bake 20 minutes. After the pastry cups cool, fill each with Boursin cheese and top with bacon and green onion.
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With the tip of a sharp knife score around the edge of the sheet, about 1/2 in from the edge, to form a frame. Spread or crumble the Boursin cheese evenly across the pastry, leaving the edge free. Top the cheese with the slices mushrooms, overlapping them to cover the whole surface. Sprinkle with salt and pepper, and brush lightly with olive oil.
Mushroom & Boursin Puff Pastry Tart • The View from Great Island
Line a baking sheet with parchment paper. Lay 4 slices of puff pastry against each other and press the sides firmly. Take a round shape of about 20 cm and slice a circle with a sharp knife. I used one of my plates. Place the round puff pastry on the baking tray with baking paper. Brush the pastry with the Boursin.
Mushroom & Boursin Puff Pastry Tart • The View from Great Island
Instructions. Preheat the oven to 200ºc/180ºc fan/400ºf/gas 6. Take your pasty sheet out of the fridge. Heat the oil in a frying pan over a medium-low heat. Add the onions and peppers and fry for 8-10 minutes, until softened. Transfer to a medium mixing bowl. Add in the Boursin and black pepper.
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1 Preheat oven to 375 degrees. Season the chicken breasts with salt and pepper. 2 Cut Boursin cheese into 4 equal parts. Spread cheese onto the chicken. 3 Roll out the thawed puff pastry and cut each sheet in half. Wrap each breast with the puff pastry and pinch the edges shut. (You may need to trim the excess pastry.)
