Tomato & Boursin Puff Tartlets: Flaky, Creamy, Crowd-Pleasers in Every Bite
Step into the delicious world of modern appetisers with these Tomato & Boursin Puff Tartlets — a recipe that transforms simple ingredients into a glossy, golden masterpiece. Juicy tomatoes caramelise beneath the pastry as they bake, and once flipped, that buttery puff pastry becomes the perfect base for melted garlic-herb Boursin and a fresh basil finish. Every bite is crisp, creamy, and bursting with Mediterranean flair.
Before we dive in — exciting news! 📚 My debut cookbook Everything Is Better with Puff Pastry is coming this December. It’s full of the same easy, impressive, flaky recipes that you’ve been loving on my Instagram — the kind that make you look like a kitchen pro without the stress. If you’d like to support the hard work that allows me to share these recipes every day, pre-orders are now open here. Your support means the world.
Scroll down or tap Jump to Recipe to get baking in minutes.
Simple Ingredients with Maximum Flavour
What makes these tartlets so special is how each ingredient brings something bold to the table — no complicated sauces, no fancy techniques. Just five key elements working in perfect harmony:
- Tomatoes: As they roast upside-down, they soften and release their natural sweetness. Medium-firm tomatoes like vine or Roma work best for texture.
- Boursin Garlic & Herbs: This is where the indulgence happens. Creamy, tangy, and aromatic — it melts into the tomatoes like it was born for this recipe.
- Puff Pastry: Your shortcut to instant elegance. It puffs up beautifully while the underside stays tender from the tomato juices.
- Mediterranean Spice Mix: A sprinkle of herbs and warmth adds depth and keeps the flavours balanced.
- Fresh Basil: The fresh finishing touch that makes everything taste brighter.
If you love this flavour combo, you’ll definitely enjoy my Cottage Cheese Tomato Puffs and Cheesy Pesto Tomato Puffs — bookmark them for later!
How to Make Tomato & Boursin Puff Tartlets
Making these tartlets looks fancy but is surprisingly quick — perfect for dinner parties, picnics, brunch spreads, or any moment when you want to impress with minimal effort.
Preparing the Tray
Line a baking tray with parchment paper. Drizzle six separate patches of olive oil directly onto the paper — around ½ teaspoon per patch — making sure they’re spaced well apart. Each patch will act as the foundation of a tartlet, so leaving enough room ensures the pastry can puff properly without sticking together. Sprinkle a little Mediterranean spice mix over each oil patch. As the tartlets bake upside-down, this layer will infuse the tomatoes with extra flavour and subtle caramelisation.
Building the Upside-Down Layers
Place one tomato slice onto each seasoned oil patch. Medium-firm tomatoes work best so they hold their shape and don’t release too much water during baking. Spoon a generous teaspoon of Boursin onto each tomato slice. This cheese melts beautifully into the tomato and creates a creamy centre beneath the crisp pastry. Feel free to add a little extra if you’re a cheese devotee — nobody regrets more Boursin.
Cutting and Shaping the Pastry
Unroll your puff pastry into a rectangle. Using a 10 cm (4 in) round cutter, cut out six circles. Lightly stretch each circle between your hands to make them just a touch wider — this helps the pastry better cover the filling. Drape each circle over a tomato-and-cheese stack and press the edges firmly onto the parchment. This sealing step matters: it prevents the cheese from escaping and allows the pastry to bake evenly into a neat, self-contained tartlet.
Egg Wash and Baking
Whisk together one egg yolk and one teaspoon of milk to make a glossy egg wash. Brush it over the tops of the pastry — this gives your tartlets that professional bakery shine. Prick the tops with a fork once or twice to help release steam as they bake. This prevents the pastry from ballooning into giant puffs. Transfer the tray to a preheated 200°C / 400°F oven and bake for about 15 minutes, or until the pastry is deeply golden, crispy and irresistible.
The Flip — Reveal the Magic
Let the tartlets sit for a minute — just enough to handle them comfortably — then carefully flip each one upside-down. The tomato that was hiding underneath is now beautifully caramelised and glossy on top. Finish with a basil leaf or two for freshness and a pop of colour.
Serve warm with basil leaves for a fresh finish. If you’re hosting, pair them with my Beetroot and Feta Dip or Roasted Tomato and Cottage Cheese Fusilli for a full Mediterranean spread.
Why We Love These Tomato & Boursin Puff Tartlets
These puff pastry bites have quickly become a reader favourite — and for good reason:
- 20 minutes total — from fridge to table
- A fun twist on the classic tarte tatin technique
- Vegetarian and super crowd-pleasing
- Look elegant on any platter
- Made with ingredients many already have at home
They’re a guaranteed way to elevate your appetiser game while keeping things casually effortless — our favourite combination.
If easy show-off recipes are your love language, try my Cheesy Pesto Puff Squares next… also coming straight from my puff pastry obsession.
Serving Suggestions
These tartlets are versatile — serve them:
• With a drizzle of balsamic glaze
• Alongside a crisp rocket salad
• On a brunch board with other finger foods
• As a starter before a pasta dish (like my Courgette and Cottage Cheese Pasta)
They’re best eaten fresh while the pastry is still crisp — so plan to serve them warm, right from the oven.
The Joy of Puff Pastry
Puff pastry is one of the most rewarding and playful ingredients you can keep in your fridge. It turns home cooking into a mini celebration — even on a random Tuesday.
This recipe is just one example of how exciting puff pastry can be. In my upcoming cookbook Everything Is Better with Puff Pastry, you’ll find delicious inspiration in every chapter:
• Classic Favourites
• Handheld Bites
• Pies & Galettes
• Tarts & Quiches
• Appetisers & Snacks
• Festive Treats
The whole book is filled with creative, flaky recipes that are easy to make and guaranteed to impress.
Pre-order your copy and get ready to bake your way through the crispiest, flakiest, most irresistible dishes — all from the comfort of your own kitchen. 💛
Hungry yet?
Scroll to the recipe card below for full measurements, step-by-step instructions, and all my professional tips for success. You can also watch the quick video tutorial on my Facebook page if you prefer to see the method in action — it’s super helpful for the flip moment!
If you make these Tomato & Boursin Puff Tartlets, please leave a comment and rating here on the website — it truly helps more people find my recipes, and I love hearing how they turned out for you. Sharing your recreations keeps this community thriving. 💛
While you’re here and already in a cooking mood…
Try my Easy Baked Tortilla Rolls, Cheesy Chicken Tortilla Boats, or Baked Cannelloni with Beef and Mozzarella— one of them might just be tonight’s dinner.
Happy baking,
Izabella 💛🥐
Description
These Tomato & Boursin Puff Tartlets are a quick and impressive appetiser made with flaky puff pastry, creamy garlic-herb Boursin cheese, and juicy tomato slices. Baked upside-down, the tomatoes roast beautifully beneath the pastry, creating a glossy, vibrant topping once flipped. They’re easy enough for a weeknight snack but look elegant enough for guests. Serve them warm with fresh basil and watch them disappear in seconds. They’re the kind of bite-sized treat that makes people think you’re a pastry genius — no stress required.
Ingredients
Instructions
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Heat the oven to 200°C / 400°F and line a baking tray with parchment paper.
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Drizzle 6 small patches of olive oil (about ½ teaspoon each) onto the parchment, making sure they’re spaced well apart so each tart has room to bake without touching. Sprinkle each oiled patch with Mediterranean spice mix. Place a tomato slice onto every patch, then top each one with a generous teaspoon of Boursin — more cheese = more joy.
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Unroll the puff pastry into a rectangle, roughly 24 x 36cm (10 x 14in). Using a 10cm (4in) round cutter, cut out 6 pastry circles. If needed, gently stretch each circle and drape it over a tomato-and-cheese stack. Press the edges down firmly against the parchment to seal the fillings in place.
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Whisk the egg yolk and milk together to create an egg wash. Brush it over the pastry for that glossy, fresh-from-the-bakery look. Pierce each pastry round with a fork to stop it from puffing into a hot air balloon, then bake for around 15 minutes, or until beautifully golden and crisp.
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Allow the tarts to cool for a minute, then carefully flip them upside-down to reveal the tomato on top. Finish with fresh basil leaves and serve immediately — they’ll be gone before you can say “Who wants seconds?”
Nutrition Facts
Servings: 6 ServingCalories:391.74kcalTotal Fat:28.4gSaturated Fat: 8.21gTrans Fat: 0gCholesterol:35.87mgSodium:220.11mgPotassium:111.01mgTotal Carbohydrate:27.12gDietary Fiber: 1.17gSugars: 1.24gProtein:7.42gVitamin A: 59.59IUVitamin C: 3.69mgCalcium: 95.07mgIron: 1.61mgVitamin D: 0.2IUVitamin E: 0.91IUVitamin K: 12.9mcgThiamin: 0.24mgRiboflavin: 0.22mgNiacin: 2.53mgVitamin B6: 0.04mgFolate: 17.88mcgVitamin B12: 0.17mcgPhosphorus: 103.02mgMagnesium: 15.38mgZinc: 0.82mg
Note
- Choose medium-firm tomatoes such as vine or Roma. Softer or overripe tomatoes release more water and can make the base soggy.
- Make sure the oil patches are spaced well apart on the tray to give each tart room to bake without touching.
- Press the pastry edges firmly onto the parchment so the cheese stays contained as it melts.
- If the pastry puffs up too much during baking, open the oven briefly and add one or two extra fork pricks on top to release steam.
- Serve the tartlets as soon as they’re flipped and garnished — they are at their best while warm and crisp.
- A small drizzle of balsamic glaze or a sprinkle of flaky salt right before serving enhances the flavour.
