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Raid the Fridge Fridays: Boursin Puff Pastry Tart
Some days I am very productive. Extreme productivity can make us feel like superheroes, delivering deadlines in a blink of an eye, ticking off odd jobs around the house and rustling up family meals on fast-forward.
What a feeling, ey? Last weekend, I was in superhero-mode - I was holed up in my kitchen, cooking and baking up a storm. The flat was quiet because Gaylord was away and, frankly, I had wanted to binge Bridgerton. Luckily it’s the kind of show which allows me to measure out the ingredients for custard while keeping track of the plot - it’s not exactly a whodunit - and we spent many a merry hour together as I made and ate last week’s various toast toppings, and massive choux puffs with craquelin and not one but two different fillings. It was a good day.
Other days, well, they are considerably less productive. And that’s when ready-made puff pastry comes in.
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We all need ready-made puff pastry. I swore off it a few months ago, but who am I kidding, will I really make it by hand?
On those days when nothing comes together on time and you find yourself haunted by that terrifying to-do list, at least you know ready-made puff pastry has your back and lunch is sorted.
Empty your fridge (not literally) onto a sheet of puff pastry, bake it and you have a rustic tart, and one which will impress too. Add another handy, and in this case delicious, convenience food and your lunch is positively sexy, and not much is when adorned with the leftover contents of a fridge.
When I was younger, Boursin cheese with garlic and herbs was a regular bunkmate with the milk and vegetables in the fridge. It’s texture is so creamy and crumbly, and it’s still one of my favourite snacks spread on crusty bread (although, if you’re ever in New Zealand, just to warn you it costs the equivalent of £7.50).
Nowadays, it comes in many different flavours and there’s a new spreadable version, aka ‘velvety’, so I say do as they suggest and spread that Boursin all over your puff pastry sheet - I mixed it with an egg and a little parmesan to create a creamy mixture similar to a quiche filling.
Next step are the toppings. Cheese, ham, bacon, mushrooms, cherry tomatoes, leeks, spinach, courgettes; puff pastry can handle it all. Even if all you have are onions, just slice them up and present them in rings all over the creamy filling. With puff pastry and Boursin, 5-star lunches are on the menu. And you will feel like a superhero.
Boursin puff pastry tart
Prep Time: 15 mins
Cook Time: 25-30 mins
Course: Lunch, Main Course, Snack, Dinner
Keyword: ready-made puff pastry, Boursin, garlic, herbs
230g ready-made puff pastry
4 tbsp garlic & herb Boursin - ideally the spreadable ‘velvety’ version, but if using the original beat it until smooth
15g fresh parmesan
Toppings such as mushrooms, onions, cherry tomatoes, courgette, extra cheese etc.
Dried oregano or herbes de Provence
Salt and pepper
Preheat the oven to 180C fan/200C/395F. Unroll the pastry sheet and place it on a lined baking tray. Trim a centimetre of pastry off each edge and twist it into a spiral. Press each twist back down on its edge. Prick the pastry base all over with a fork.
Break an egg in a bowl and lightly whisk with a fork to break it up. Add the Boursin, a little salt and 10g of grated parmesan and beat until smooth. It will be quite runny but pour it over the pastry - the little borders will stop it from running off onto the tray.
Slice your chosen toppings into pieces and lay them all over the pastry. Beat the other egg in a bowl and brush it over the exposed pastry twists.
Sprinkle the tart with the remaining 5g parmesan, the dried herbs and a little salt and pepper.
Bake the tart for 25 minutes then check on it - if it’s crispy and golden then it’s ready, if not give it another 5 minutes. Serve with salad.