Puff Pastry Tomato Tart

Those of you who follow me on Instagram got a sneak peak of this beauty last night. I was so excited about this recipe that I needed to share it ASAP. In Ohio, now is the perfect time to be enjoying produce and tomatoes are no exception. You can use any variety of tomatoes for this recipe, I was lucky to find a variety pack of small tomatoes at a local grocery store.

This would be beautiful served at any end-of-the-summer gathering. Dave and I enjoyed this as a light supper, but this would make a nice appetizer as well. You can jazz this recipe up with any other produce, I added some locally grown corn, slices of jalapenos would be nice for additional heat. Or you could mix a little ranch dressing into the cream cheese/sour cream mixture for additional flavor.

Adapted from Food Network

-1 sheet frozen puff pastry (half of a 17-ounce package), thawed
-1 8 -ounce package cream cheese, at room temperature
-1/3 cup sour cream
-1/2 teaspoon lemon zest
-1 teaspoon fresh lemon juice
-Kosher salt and freshly ground pepper
-Onion powder
-12 ounces assorted small tomatoes, halved
-1/2 ear of corn, optional

Preheat the oven to 400 degrees. Unfold the puff pastry onto a floured surface and roll out into a 9x11-inch rectangle. Do the best you can! Mine ended up a little oblong, but overall it was about the size I wanted it to be.

Score the puff pastry 1/2 inch in from the edge, all the way around, this will form your crust. I did this using a paring knife.

Slide the pastry onto a baking sheet lined with foil which has been lightly sprayed with cooking spray. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Mine was in for about 25 minutes and got pretty dark, but every oven is different. Let cool.

Once cooled mix together the sour cream and cream cheese, spread onto the puff pastry.
I sprinkled a little onion powder all over the surface of the cream cheese/sour cream before adding the tomatoes.

Check out how pretty these are!

I sliced the smallest tomatoes in half and then added them to the tart.
For the larger ones, I used a very sharp knife (it must be very sharp) to cut them into three-four pieces before adding them.

Season with salt and pepper. 

I added some corn kernels to mine.
The corn was cooked and then lightly caramelized in a pan.

This turned out exquisite. The tomatoes were so fresh and gave this a variety of different textures and flavors. Dave enjoyed his slices with cayenne pepper sprinkled across the top. The possibilities with this are endless, but there is no better way to enjoy the awesome produce that summer has to offer. 


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