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Ingredients
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Pastry
Filling
Topping & Finish
Method
Pastry
Make dough
In a medium bowl whisk together flour and 1/4 tsp salt. Cut cold butter into small cubes and add to flour. Using a pastry cutter or your fingertips, work butter into flour until mixture resembles coarse crumbs with some pea-size butter pieces remaining.
Add cold water, 1 tablespoon at a time, tossing gently until dough just comes together when pressed. Do not overwork. Form into a disk, wrap in plastic, and chill in refrigerator at least 30 minutes (up to 2 days).
Roll and blind-bake shells
Preheat oven to 375°F (190°C). Lightly flour a work surface and roll chilled dough to 1/8-inch thickness. Cut out 4 circles about 4.5 inches (11–12 cm) in diameter (for tartlet pans or a muffin tin). Gently press into 4 tartlet pans or muffin cups. Prick bottoms lightly with a fork. Line shells with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, then bake another 6–8 minutes until golden and set. Let cool slightly before filling.
If you prefer a quicker option, use 4 store-bought mini tart shells and warm them in oven 5 minutes before filling.
Filling
Whip Boursin
Place Boursin cheese in a bowl. Add 2 tablespoons heavy cream, lemon zest, 1/8 tsp salt, and 1/4 tsp freshly ground black pepper. Using a whisk or electric hand mixer, whip until light and spreadable—about 30–45 seconds. Taste and adjust seasoning. Transfer whipped Boursin to a piping bag or spoon for easy assembly.
Topping & Finish
Prepare tomatoes and olives
Halve cherry tomatoes (or quarter if large). Toss tomatoes with 1 tablespoon olive oil and 1/8 tsp coarse salt. Pit and coarsely chop olives if whole; if already pitted and halved, leave as-is. Tear basil leaves into small pieces or chiffonade.
Assemble tartlettes
Divide whipped Boursin evenly among the 4 cooled tartlet shells, spreading to form an even layer (about 1.5 oz per tartlet). Top each with a mixture of tomatoes and olives, arranging attractively. Scatter torn basil over the top.
Finish
If desired, lightly drizzle each tartlette with a small amount of balsamic glaze and a tiny extra drizzle of olive oil. For a glossy look, you can briefly broil (optional) for 30–45 seconds to warm toppings — only if your tomatoes are oven-safe and you want them slightly blistered. Serve immediately at room temperature.