Tomato Boursin Tart

Season tomatoes

Preheat oven or air fryer to 400F. Slice tomatoes into even size pieces, about 1/4 inch thick. Place on a paper towel and season with salt and pepper and set aside for at least 10 minutes, up to an hour.

Prep tart

On a floured surface, roll out pastry dough. If you're using a sheet, leave it in the thickness it's at. If you're using a block, roll it about just slightly thicker than your tomatoes (1/4-1/2 inch). Cut into squares slightly larger than your largest tomatoes. Poke a few holes in the center of each square to prevent puffing and knocking off your tomatoes during the baking process.

Place about 1 tbsp boursin in the center of each piece of pastry. Top with tomatoes, I do one large slice and a few colorful cherry tomatoes on top.

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Bake your tarts

They key to getting a nice puff on your pastry is keeping your pastry cold, so if it's taken you a while to assemble, I'd recommend putting the tarts back into the fridge for 10-15 minutes before baking.

Brush the tomatoes and the edge of the pastry with melted butter and bake until golden brown: 6-8 minutes in the air fryer, 20-25 minutes in the oven.

Let cool and top with balsamic glaze and fresh basil.