Culinary Corner: Puff Pastry Heirloom Tomato Tart

Culinary Corner: Puff Pastry Heirloom Tomato Tart

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. 

Happy Cookin,

Raizy (@raizyscookin)

Puff Pastry Heirloom Tomato Tart

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 
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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