Name: Puff Pastry Heirloom Tomato Tart
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 1 sheet frozen puff pastry (half of a 17-ounce package), thawed; All-purpose flour, for dusting; One 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

Directions

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33m Easy 96%

CLASS

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. Score 1/2 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.