Puff Pastry Squares with Boursin and Tomatoes Recipe

Cook Time: 30 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings:

• 1 (5.2 ounce) package garlic and fine herbs cheese spread (such as Boursin), softened
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper to taste
• 1/2 (17.3 ounce) package frozen puff pastry sheets (such as Pepperidge Farm)
• 1/2 cup chopped grape tomatoes

Directions

Follow these simple steps to create a delightful savory pastry:

1. Preheat your oven to 400F (200C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the garlic and herb cheese spread, finely chopped parsley, lemon zest, salt, and pepper. Set the mixture aside.
3. Thaw the puff pastry sheets in the refrigerator for 3 to 4 hours or at room temperature for 30 to 40 minutes. The dough should be cold to the touch, yet slightly pliable when working with it.
4. Once the pastry is thawed, roll it out gently using a rolling pin. Cut the pastry sheet along its crease lines to create 3 sections. Then, cut each section down the middle to form 6 square pieces.
5. Use a sharp knife to score a line approximately 1/2 inch from the edges of each square, being careful not to cut all the way through. Next, use a fork to prick the center of each square several times to prevent it from puffing up during baking.
6. Place the pastry squares on the prepared baking sheet and bake in the preheated oven for 12 minutes.
7. Once baked, remove the squares from the oven. If the centers have puffed up, gently press them down with a spoon.
8. Evenly distribute the cheese mixture onto the center of each square, and top with chopped tomatoes.
9. Return the squares to the oven and bake for another 12 to 14 minutes, until the edges are golden brown and the tomatoes have lightly roasted.
10. Serve warm or at room temperature for the best flavor.

Cook's Note

This dish is perfect as a light lunch when paired with a cup of soup. If you cut it into nine smaller squares, it also makes a fantastic hors d'oeuvre or brunch item to impress guests. For a smooth cutting experience, a pizza cutter works wonders on the puff pastry. If you'd like to make more, the recipe can be doubled to use up the entire package of puff pastry.

Nutrition Facts (per serving)

Nutrient	Amount
Calories	328
Total Fat	24g
Saturated Fat	7g
Cholesterol	23mg
Sodium	260mg
Total Carbohydrate	20g
Dietary Fiber	1g
Total Sugars	1g
Protein	9g
Vitamin C	5mg
Calcium	181mg
Iron	1mg
Potassium	90mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe Overview: These puff pastry squares filled with Boursin cheese and topped with fresh tomatoes make a delightful appetizer or light snack. The crispy pastry paired with the creamy, garlicky cheese and sweet tomatoes offers a perfect balance of flavors and textures.

History of Puff Pastry Squares

Puff pastry, a dough known for its layers that puff up when baked, has roots dating back to ancient times, but its modern form was developed in France in the 17th century. This recipe, using puff pastry squares, is a modern American adaptation, blending French culinary techniques with accessible ingredients like Boursin cheese. The pairing of cheese and tomatoes has long been a favorite in Mediterranean cuisines, with each region offering its own twist on the classic combination. The use of puff pastry to wrap these ingredients into bite-sized portions is a relatively recent innovation in American cooking, where the appreciation for French culinary traditions often meets the convenience of store-bought pastry sheets.

Regional Variations

While puff pastry is commonly associated with French cuisine, the idea of filling pastry with savory ingredients is widespread. In Spain, savory pastries like "empanadas" are filled with a variety of meats, cheeses, or vegetables, while in Italy, "sfogliatelle" offers a similar flaky pastry filled with ricotta. This recipe, featuring a rich garlic and herb cheese spread (Boursin), adds a distinctly French touch, influenced by the popular use of creamy cheeses in French dishes like quiches or croissants filled with cheese. The addition of fresh tomatoes gives the dish a burst of freshness, which is typical of Mediterranean cuisine. The variety of herbs used, particularly parsley and lemon zest, reflects a European preference for fresh, bright flavors.

Differences from Similar Dishes

Compared to similar pastry-based appetizers, such as puff pastry twists or quiche, this dish stands out due to the combination of soft, herbed cheese and the sweet, juicy tomatoes. Quiche, often served as a savory custard in a pastry crust, requires a more complex preparation process, involving eggs and cream, whereas these puff pastry squares offer a simpler yet equally flavorful option. Puff pastry twists may be made with a single ingredient, often cheese, and are usually less hearty than this dish, which has a balanced ratio of cheese and fresh produce. The use of garlic and herbs in the cheese spread enhances the overall depth of flavor, giving these squares a unique character.

Where to Serve

Puff pastry squares with Boursin and tomatoes are versatile enough to be served in various settings. They are perfect for casual gatherings, brunches, or as an appetizer before dinner. Because they can be served either warm or at room temperature, they are ideal for potlucks or picnics. Their elegant presentation also makes them a great choice for cocktail parties or as hors d'oeuvres. Pairing these squares with a light salad or a bowl of soup, such as a tomato basil soup, can turn them into a satisfying lunch or dinner option.

Interesting Facts

• Did you know that Boursin cheese, the star of this recipe, was created in 1957 by Franois Boursin, a French cheesemaker? Its smooth texture and herbed flavor quickly became a staple in French kitchens and is now popular worldwide.
• The technique of layering dough and fat to create puff pastry dates back to the 17th century, credited to French pastry chef Claude Gelle. The pastrys ability to rise in the oven is due to the steam created by the layers of fat and dough.
• Tomatoes, often thought of as a staple in Italian cuisine, were actually brought to Europe from the Americas in the 16th century. Today, they are grown worldwide and used in a variety of savory dishes.
• Despite the convenience of store-bought puff pastry, making it from scratch remains a beloved skill for bakers, as it allows for complete control over the doughs flakiness and butter content.

In conclusion, these Puff Pastry Squares with Boursin and Tomatoes represent a delightful fusion of French pastry techniques and Mediterranean flavors. They are easy to make yet feel elegant enough to serve at any occasion. Whether as a quick snack, appetizer, or part of a larger meal, theyre sure to impress with their combination of crisp pastry, creamy cheese, and fresh tomatoes.

FAQ about Puff Pastry Squares with Boursin and Tomatoes Recipe