Tomato and Garlic-Herbed Cheese Tart

hold onto your hats, here's a savory...

and it's so easy. if you need a quick, delicious, flavorful and fresh addition to a brunch (or appetizer) table, look no further. and really, how can you go wrong with boursin cheese and fresh tomatoes? i used some juicy, ripe romas for this tart, but oh, how lovely it would be with a colorful variety of heirloom tomatoes...

try it... it's virtually fool-proof. and gluten-free, as always.

Tomato and Garlic-Herbed Cheese Tart

1/2        recipe of Pâte Brisée  (equivalent of 1 pie crust)

8           ounces garlic and herb spreadable cheese (such as Boursin)

Sliced tomatoes

Salt & Pepper

Fresh herbs

Preheat oven to 400°. Fit Pâte Brisée into a tart pan. Pierce bottom of tart a few times with a fork.

Bake crust at 400° for 10 minutes or until golden brown. Turn broiler to high.

Spread cheese evenly over bottom of crust. Place sliced tomatoes on top of cheese. Place tart under broiler for 2-3 minutes or until tomatoes begin to cook. (watch the crust and make sure it doesn't darken too much)

Sprinkle with salt and pepper. Top with fresh herbs. 

Yield: 1 tart

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