Puff Pastry Squares with Boursin and Tomatoes

Step 1

Preheat the oven to 400 degrees F (200 degrees C), and line a baking sheet with parchment paper.

Step 2

In a small bowl, combine cheese spread, parsley, lemon zest, salt and pepper; set aside.

Step 3

Thaw puff pastry sheet in the fridge for 3 to 4 hours, or thaw at room temperature 30 to 40 minutes. The dough should be cold to the touch, but have a little bit of give when you’re working with it.

Step 4

Using a rolling pin, roll out pastry with a light touch. Cut pastry sheet at the crease lines, so you’ll have 3 sections. Next, cut the sheet down the middle, top to bottom, so you’ll have 6 squares.

Step 5

Use a sharp knife to score a line about 1/2 inch from all the edges on each square, being careful not to cut all the way through. Use a fork to generously prick the center of each square all over. Place squares on the prepared baking sheet.

Step 6

Bake in the preheated oven for 12 minutes. Remove from the oven, and if the centers have puffed up, use a spoon to press down only the centers. Evenly spread cheese mixture among pastry squares, and spoon on tomatoes.

Step 7

Return to the oven, and bake until the edges are golden brown, and the tomatoes are lightly roasted, 12 to 14 minutes. Serve warm or at room temperature.