This recipe is easily doubled if you'd like to make more.

　　

Ingredients

Makes 16 hors d'oeuvres

　　2 red bell peppers, quartered lengthwise, seeded, and thinly sliced crosswise

　　1 tablespoon olive oil

　　1 (17 1/4-ounce) package frozen puff pastry sheets, thawed

　　1/4 cup herbed Boursin cheese (2 ounces), softened

　　1/4 teaspoon fresh thyme leaves

　　1/8 teaspoon kosher salt

　　

Step 1

Preheat oven to 450°F.

　　

Step 2

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

　　

Step 3

Unfold pastry sheets on a lightly floured surface and cut out an 8-inch round from each. Transfer rounds to a buttered large baking sheet and prick all over with a fork, leaving a 1/2-inch border around edges.

　　

Step 4

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

　　

Step 5

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

　　

Step 6

Cut each tart into 8 wedges and serve warm.