Puff pastry tart with fresh tomatoes

Ingredients:

• 1 sheet frozen puff pastry (half a 500g package), thawed
• 220 g of cream cheese, room temperature
• 1/3 cup sour cream
• 0.5 tsp finely grated lemon zest
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon sugar
• 2 tbsp chopped fresh chives + extra for topping
• 340 g assorted small tomatoes of different non-hybrid varieties, cut in half

Preparation:

1. Preheat oven to 200°C.
2. Place the puff pastry on a floured piece of parchment paper and roll it out into a 22 x 27 cm rectangle. Use a knife to score the entire perimeter, leaving a 1 cm border. Transfer the dough (on the parchment) to a baking sheet. Prick the center with a fork and bake until golden brown, 20-25 minutes. Transfer to a wire rack and let cool completely.
3. Meanwhile, in a large bowl, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and black pepper to taste. Beat with a mixer on medium speed until smooth; stir in the chives. Spread the mixture evenly over the cooled crust. Top with the tomatoes, season with salt and pepper, and sprinkle with the remaining chives.
   
   

   Culinary advice

   
   The tart can be complemented with your favorite toppings, such as grilled corn.