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Christian Hallowell

Christian Hallowell
Corporate Executive Chef/Senior Director of R&D
Bloomin’ Brands, Inc.

Boursin® Garlic & Fine Herbs Cheese Summer Vegetable Tart

Recipe courtesy of Chef Christian Hallowell
Sponsor: Bel Brands USA

Servings: 16


Boursin® Ricotta Basil Mix:

  • 1 lb whole milk ricotta cheese
  • 1 lb Boursin® Professional Frozen Gournay Cheese Cubes, Garlic & Fine Herbs
  • 1 Tbsp finely chopped fresh basil
  • 4 oz grated Parmesan cheese
  • ½ tsp kosher salt
  • ½ tsp ground black pepper

Vegetable Tarts:

  • 16 (5-inch) quiche shells in aluminum pans
  • 2 lbs caramelized sweet onions
  • 80 slices ¼-inch Roma tomato
  • 80 slices ¼-inch zucchini coins
  • 80 slices ¼-inch half-moons yellow tomato
  • 1 ½ tsp olive oil
  • Kosher salt, as needed
  • Ground black pepper, as needed
  • 8 oz Boursin® Professional Frozen Gournay Cheese Cubes, Garlic & Fine Herbs


For the Boursin® Ricotta Basil Mix:

  1. Place ricotta in a colander and let drain for 30 minutes.
  2. Put drained ricotta in a bowl with cheese cubes, basil, Parmesan, salt and pepper and mix well. Cover and refrigerate.

To prepare the tarts:

  1. Spread 2 ounces Boursin® ricotta basil mix over the bottom of each tart shell. Top with 2 ounces caramelized onion.
  2. Shingle about 5 slices each of the vegetables in a spiral around the top of each tart, alternating colors.
  3. Brush the tops with olive oil and sprinkle with pepper and salt.
  4. Place 3 Boursin® cheese cubes in the center of each tart. Place them on a baking sheet.
  5. Bake in a 350 degree F oven for about 25 minutes, until nicely browned. Remove and chill.

Chef Notes

Shells come in individual foil cups. Leave tarts in cups for baking and remove for plating.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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