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Garlic & Herb Tomato Tart

This garlic and herb tomato tart is a simple, savory dish made with a flaky store-bought crust, a creamy Boursin and parmesan filling, and fresh tomatoes layered on top. It’s baked until the crust is golden and the tomatoes are lightly roasted, then finished with basil, a drizzle of honey, and flaky sea salt.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Appetizer, Main Course
Ingredients Equipment Method

Ingredients
  

The Crust
  • 1 store-bought pie crust refrigerated or thawed if frozen
The Filling
  • 8 oz Garlic & Herb Boursin cheese softened
  • ½ cup freshly grated parmesan
  • 1 tbsp Dijon mustard
  • 2 large tomatoes sliced into thin rounds
  • 2 cherry tomatoes halved
Garnish
  • fresh thyme
  • olive oil
  • honey drizzle optional
  • flaky sea salt optional

Equipment

  • 9-10 inch fluted tart pan
  • Parchment paper
  • pie weights or dried beans
  • Spoon or spatula
  • Knife & cutting board

Method
 

  1. Preheat oven to 375°F (190°C).
    Roll out your store-bought crust slightly if needed, then gently press it into your tart pan, making sure to push it into the fluted edges. Trim any excess by rolling a pin across the top.
    Line with parchment and pie weights (or dried beans)
    Bake for 12–15 minutes
    Remove weights and bake another 5 minutes until the bottom looks dry
  2. While the crust is still warm, spread a thin layer of Dijon mustard over the bottom.
    In a bowl, mix the Boursin and parmesan until smooth and creamy. Spread evenly over the crust.
  3. Lay tomato slices on paper towels and sprinkle lightly with salt. Let sit for 10 minutes, then gently pat dry.
  4. Arrange the tomato slices in a tight, overlapping pattern around the edge, working toward the center.
    Fill the center with cherry tomatoes, cut-side up.
    Drizzle lightly with olive oil and sprinkle with fresh thyme.
  5. Bake at 375°F (190°C) for 20–25 minutes, until:
    Tomatoes are slightly roasted and concentrated
    Crust is golden brown
  6. Let cool slightly, then top with:
    Light drizzle of honey
    Flaky sea salt