This is not just a piece of puff pastry with some
cheese and tomatoes. Trust me!This
combination of ingredients is incredible.The cheese
mixture on top of the flakey dough, topped with the heirloom tomatoes.... Don't
leave out anything. Every ingredient is a major player here, the lemon zest
adds that tang of citrus and the scallions is just on point. I added a sprinkling of some crushed coarse pink
himalayan salt, as well. It was incredible.
Puff Pastry Heirloom Tomato Tart
Ingredients: 1 sheet puff pastry (half of a 17-ounce package,
thawed) All-purpose flour, for dusting 8 oz. whipped cream cheese, at room temperature 1/3 cup sour cream ½ teaspoon finely grated lemon zest 1 teaspoon fresh lemon juice ¼ teaspoon sugar Kosher salt Freshly ground black pepper 1-2 tablespoon fresh scallions, for topping 12 ounces assorted heirloom tomatoes,
halved Directions: Preheat the oven to 400.
Unfold the puff pastry onto a floured piece of
parchment paper and roll out into a 9 x 11inch rectangle. Score 1/2 inch 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, about 20-25 minutes. Transfer to a rack and let cool
completely. Meanwhile, combine the cream cheese, sour cream,
lemon zest, lemon juice, sugar, ½ 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 & pepper and top with scallions.
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