Ingredients
150g garlic and fine herbs cheese spread (such as Boursin®), softened
2 tbsp finely chopped fresh parsley
1 tbsp lemon zest
salt and freshly-ground black pepper, to taste
1/2 (490g) package frozen puff pastry sheets (such as Pepperidge Farm®)
75g chopped grape tomatoes
Directions
Step 1
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2
In a small bowl, mix together the cheese spread, parsley, lemon zest, salt, and pepper; set aside.
Step 3
Thaw the puff pastry sheet in the fridge for 3-4 hours or at room temperature for 30-40 minutes until cold but slightly pliable.
Step 4
Gently roll out the pastry and divide it into 6 squares. Score a line about 1.5 cm from the edges of each square and prick the centers with a fork. Place the squares on the prepared baking sheet.
Step 5
Bake in the preheated oven for 12 minutes. If the centers have puffed up, press them down with a spoon. Evenly spread the cheese mixture over the pastry squares and top with the chopped tomatoes.
Step 6
Return to the oven and bake until the edges are golden brown and the tomatoes are lightly roasted, for 12-14 minutes. Serve warm or at room temperature.