Roasted Tomato, Herb, and Snøfrisk Tart

21 Apr

What the heck is a snøfrisk? I had no clue so I googled it. Okaay…..well I wont be finding any of THAT. But a perfect substitution is Boursin cheese. Who doesnt love Boursin?


Draining Tomatoes

I also found this recipe online on someone’s blog….and from the way the recipe was written, it was definitely someone in another country because it’s all in the metric system. So I loosely translated and ran with it.


It goes together SO easy, it looks impressive to serve company, and you can custom slice it as big or little as you want.


I made this for my work girls night dinner. It was simple to throw together, beyond slicing the tomatoes and letting them drain. I definitely recommend – this is a simple appetizer or side dish.

Roasted Tomato Tart


  • 1 box puff pastry
  • 3-4 large or 6 medium-sized tomatoes, sliced
  • 4 garlic cloves, minced
  • 125 g. snøfrisk or any other cream goat cheese (2-3 pcks of Boursin)
  • 3 tbsp. fresh thyme, chopped
  • 3 tbsp. fresh tarragon, chopped
  • 3 tbsp. fresh rosemary, chopped
  • 3 tbsp. fresh chives, chopped
  • Sea salt and pepper


In a bowl, mix the garlic cloves, Boursin and herbs together (because I selected an herb-filled Boursin, I only used rosemary). Spread the cheese mixture over the puff pastry leaving a 1-inch border on each side. Place the tomatoes on top.

Brush outside edge of pastry with egg white to encourage browning during baking.

Bake at 400 F for about 30 minutes. Sprinkle with sea salt and pepper and serve at room temperature.


2 Responses to “Roasted Tomato, Herb, and Snøfrisk Tart”

  1. Anniemon April 25, 2012 at 11:17 pm #

    Looks like another Mullaney phenomenal taste treat! So pretty too! Will definitely be trying this one out – keep em coming!

    • lmullane April 26, 2012 at 11:09 am #

      Yay Annie! Definitely try it – it’s delicious!

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