Puff Pastry Squares with Boursin and Tomatoes

Preheat the oven to 400 degrees F (200 degrees C), and line a baking sheet with parchment paper.

In a small bowl, combine cheese spread, parsley, lemon zest, salt and pepper; set aside.

Thaw puff pastry sheet in the fridge for 3 to 4 hours, or thaw at room temperature 30 to 40 minutes. The dough should be cold to the touch, but have a little bit of give when you’re working with it.

Using a rolling pin, roll out pastry with a light touch. Cut pastry sheet at the crease lines, so you’ll have 3 sections. Next, cut the sheet down the middle, top to bottom, so you’ll have 6 squares.

Use a sharp knife to score a line about 1/2 inch from all the edges on each square, being careful not to cut all the way through. Use a fork to generously prick the center of each square all over. Place squares on the prepared baking sheet. 

Bake in the preheated oven for 12 minutes. Remove from the oven, and if the centers have puffed up, use a spoon to press down only the centers. Evenly spread cheese mixture among pastry squares, and spoon on tomatoes.

Return to the oven, and bake until the edges are golden brown, and the tomatoes are lightly roasted, 12 to 14 minutes. Serve warm or at room temperature.