Puff Pastry Heirloom Tomato Tart

By jeaninemg

Ingredients

• 1 sheet frozen puff pastry (half of a 17-ounce package), thawed
• All-purpose flour, for dusting
• 1 8 -ounce package cream cheese, at room temperature
• 1/3 cup sour cream
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon sugar
• Kosher salt and freshly ground pepper
• 2 tablespoons finely chopped fresh chives,
• plus more for topping
• 12 ounces assorted small heirloom tomatoes, halved

Details

Servings 6
Preparation time 25mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.

Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.

Customize this tart with your favorite toppings. For our cover, we added grilled corn.

Photograph by Ryan Liebe