Red Pepper and Boursin Tarts

1. 1

   Preheat oven to 450F.

2. 2

   Cook bell peppers in oil in a large nonstick skillet over moderate heat, stirring, until softened, about 8 minutes, then cool.

3. 3

   Unfold pastry sheets on a lightly floured surface and cut out an 8-inch round from each.

4. 4

   Transfer rounds to a buttered large baking sheet and prick all over with a fork, leaving a 1/2-inch border around edges.

5. 5

   Spread 2 tablespoons cheese evenly over each round, then scatter with peppers and sprinkle with thyme, kosher salt, and pepper to taste.

6. 6

   Bake tarts in middle of oven until puffed and golden brown, about 15 minutes, then transfer to a rack to cool slightly.

7. 7

   Cut each tart into 8 wedges and serve warm.

No additional tips available.