I recently made my first pie crusts when I was baking these Memorial Day pies, and because I was nervous about how they would turn out, I prepared an extra just in case there was a mishap in the rolling or baking process. Luckily, there was no mishap! So I was able to use the extra pie crust to make this Rustic Tomato Tarte that I saw a recipe for on… you guessed it, Instagram. This really is such an incredibly simple recipe, and it turned what would otherwise have been a leftovers meal into something that felt quite classy.
You can make this as a side to a protein for a full meal, or as an appetizer at a dinner party (people have those right?), or make it and keep it in the fridge to heat up slices for lunch. It feels elaborate, but it actually pretty versatile. It takes approximately 10 minutes to pull together, but because Boursin cheese is so good and it appears to have taken work, you could probably trick some people.
Every time I post a savory recipe to this blog I am really confronted with the “baking is a science and cooking is an art” philosophy, because making real food is so casual. Add however many spices you want. Salt generously. Cook it until it looks done. Add more or less cheese if you want. Change the cheese. Change the vegetables if you want, I don’t care. Cooking is almost too forgiving. And then writing down the recipes seems almost silly. I could just gives you the baking time, list of ingredients, and the photo, and I think most people could figure it out.
But I realize that would be silly. You can freestyle much as you want, but I’ll give you the full recipe:
Total Time:
Print
PinIngredients
1 pie crust, store-bought or homemade
1 package (5.3 oz) Boursin cheese
2 tomatoes
olive oil, salt, and Italian seasoning
Instructions
Preheat oven to 425 degrees.
Roll out pie crust to a roughly 10-inch circle, and place on a parchment-lined baking sheet.
Spread all of the Boursin cheese out on the pie crust, leaving about 1 inch uncovered around the edges of the pie crust.
Slice tomatoes, and place slices on top of the cheese as desired. Fold up the edges of the pie crust to make the tarte shape. Drizzle with olive oil as desired, and making sure the crust is coated (you can use a brush). Sprinkle with salt and Italian seasoning, as desired.
Bake at 425 for 20 minutes, or until the crust is lightly browned. Let rest for 10 minutes, and serve!