These are a savory, delicious treat! They are so adorable and fun to make, and they just look great on a plate! These mini tarts filled with goat cheese, cream, and spices are topped with fresh cut slices of tomato and baked to perfection.
Preheat oven to 425 degrees
1 package of Pilsbury Crescent rolls
6 oz Boursin Garlic & Herb cheese
2 tablespoons heavy cream, or 1/4 cup milk
1/2 vidalia onion, finely chopped
kosher salt and black pepper
3 large tomatoes, I use both yellow and red
3 tablespoons freshly chopped basil leaves
Take the Pilsbury rolls, and using a non-stick tartlet pan, press out by hand the crescent roll into a crust for the tartlet. Then take the cream or milk, Boursin, and salt and pepper and place in a small mixing bowl. Then, using a hand mixer or food processor, whip all these together. Finally, using a spoon, stir in the onion pieces. Fill each tartlet pan will equal amounts of filling until none left or pans are full. Then, slice the large tomatoes into medallions, and place on top of each tartlet, covering the tops of each entirely.
Bake for 20-25 minutes, and then add basil and parmesean as garnish. Allow to cool for 5-10 minutes and serve hot.
(Sorry for the crummy picture, we were too excited…also, we were out of fresh basil, so I mixed the store bough flakes into the whipped cheese/cream)