- Total: 45 min
- Active: 25 min
- Yield:6 servings
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
- 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.
You can customize this tart with your favorite toppings.
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