Velvety Garlic & Herbs
Shaved Brussels Sprout Salad
with Boursin Garlic & Herbs
Shaved brussels sprouts, bason and creamy Boursin make this salad a win-win for everyone.
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Level: easy
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Total Time: 10 MIN
Recipe
Boursin Velvety French Onion Tart Quiche
with Boursin Velvety Garlic & Herbs
There’s no better excuse than picnic season to gather friends and family for a delicious spread. Whether you’re making the most of a pocket of sunshine, or hosting an indoor picnic to shelter from the summer drizzle, this Boursin Velvety French Onion Tart Quiche is sure to impress. And it pairs perfectly with a Boursin 4 Herb Potato salad and a light, green side salad.
View the Ingredients List-
Featured Flavour
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Level easy
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Prep time 15 MIN
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Cook time 45 MIN
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Total time 60 MIN
Directions
Your Turn To Create
For The French Onion Tart Quiche
- Heat the onions, garlic, anchovies and balsamic in a frying pan with a generous glug of oil for 30 minutes until caramelized and soft. Set aside to cool slightly.
- Roll the pastry out until larger than your tart dish. (23cm). Preheat your oven to 190°C/170°C Fan. Gently fit the rolled pastry into the tart, trimming any excess off the sides with a knife.
- Scrunch some baking parchment and place inside the tart. Pour baking beans inside and pre-bake for 15 minutes. Remove the beans and parchment and bake for a further 8 minutes until golden brown.
- In a bowl, add the eggs, Boursin Velvety and cream together and whisk until smooth. Pour into the pre-baked tart dish and spoon in half the caramelised onions then bake for 30 minutes until lightly golden with a slight wobble in the centre. Leave to cool until room temp.
- While the tart is cooling, top with the remaining caramelised onion. Next, simply combine all the ingredients together for the potato salad and set aside. Add all the salad dressing ingredients together into a ramekin and drizzle over the salad. Top the tart with a little extra salad for brightness and crunch.
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Serves 8
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For The French Onion Tart:
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500g Block of Shortcrust Pastry
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4 Large Onions, finely sliced
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4 Garlic Cloves
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2 Tbsp Balsamic Vinegar
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2 Anchovies
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3 Eggs
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1 Pot of Boursin Velvety
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250ml Double Cream
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Salt and Black Pepper
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For The Boursin Potato Salad:
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350g Mini Salad Potatoes- steamed for 10-12 minutes
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2 heaped Tbsp Boursin Velvety
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1 Tsp (of each) Tarragon, Mint, Chives and Parsley
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Zest of 1 Lemon & juice of half
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Salt and Black Pepper
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For The Side Salad:
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1 300g Bag of salad of your choice
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2 Tbsp Extra Virgin Olive Oil
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3 Tbsp Balsamic
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1/2 Tsp French Mustard
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1 Tsp Honey
