2 red bell peppers, quartered lenghtwise, seeded and thinly sliced crosswise
1 tablespoon olive oil
1 (17 1/2 oz) package frozen puff pastry sheets, thawed
1/4 cup herbed Boursin cheese, softened
1/2 teaspoon fresh thyme leaves
1/4 teaspoon kosher salt
Preheat oven to 450 degrees F.
Cook bell peppers in oil in a large nonstick skiller over moderate heat, stirring, until softened, about 8 minutes, then cool.
Unfold passtry sheets on a ligthly floured surface and cut out an 8" or 9" 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.
Spread 2 tablespoons cheese evenly over each round, then scatter with peppers and sprinkle with thyme, kosher salt, and pepper to taste.
Bake tarts in middle of oven until puffed and golden brown, about 15 minutes, then transfer to a rack to cool slightly. Cut each tart into 8 wedges and serve warm.