Ingredients:
- 1 5.2 oz. pkg. Boursin garlic and fine herbs cheese
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. sour cream
- 1 tsp. grated lemon zest
- 1 sheet frozen puff pastry, thawed
- As needed assorted fresh vegetables and herbs: olives, sliced red onion, sliced miniature sweet peppers and rosemary
- 1 Tbsp. olive oil
- 1 large egg, beaten
- Optional sesame seeds
Directions:
- Preheat oven to 400 F.
- In a large bowl, mash Boursin cheese with a fork. Add Parmesan, sour cream and zest; beat until smooth and creamy.
- On a lightly floured surface, unfold puff pastry. Roll into a 13-by-11-inch rectangle. Transfer to a parchment-lined baking sheet. Prick pastry several times with a fork. Using a sharp knife, score a 1/2 in. border around edges of pastry sheets (do not cut through).
- Spread Boursin mixture evenly over center of pastry. Arrange vegetables and herbs over cheese mixture as desired. Brush vegetables with olive oil. Brush edges of pastry with egg; sprinkle with sesame seeds if desired.
- Bake until pastry is puffed and golden brown, 15 to 20 minutes. Cool 10 minutes before serving. Refrigerate leftovers.
