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Boursin Ratatouille Tartlets |
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| Serves 6 |
Prep 15 mins |
Cooking 18 mins |
Easy |
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Ingredients |
375g sheet ready-rolled puff pastry
plain flour, for dusting
6 x 16g Boursin® Garlic& Herbs Portions
½ small courgette, peeled into ribbons
½ red onion, halved and finely sliced
9 cherry tomatoes, halved
2 tsp dried oregano
½ yellow pepper, finely sliced
1 tbsp olive oil
1 egg, beaten
handful of basil leaves, to serve
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Heat the oven to 200C/180C
fan/gas 6 and place a large baking tray inside to warm
up.
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Unroll the pastry sheet
onto a lightly floured work surface and cut into six equal
rectangles. Using a small knife, score a ½ cm border
around each rectangle, taking care not to cut all the way
through. Spread a Boursin® Garlic & Herbs Portion over the
centre of each one, keeping within the border.
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Add the courgette, onion,
cherry tomatoes, oregano and· pepper to a bowl and toss
with the oil until coated, then divide between the pastry
rectangles.
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Brush the borders with a
little egg wash, then arrange the tartlets on the warmed
baking tray and bake for: 15-18 mins until golden. Scatter
over the basil leaves before serving
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DAILY
DINNERS 
