I try to always keep a box of puff pastry in the freezer. It can, in no time, be magically transformed into delicious, flaky apple strudels, light and airy strawberry shortcake layers, classic Brie en Croute, fun crispy bread ribbons, and a multitude of other interesting appetizers, desserts and main course entrees. Even though it is stored in the freezer, puff pastry can come to your rescue in a pinch as it can be defrosted in about 20-30 minutes and comes in pre-rolled sheets.
I found some beautiful fresh corn at the market the other day along with some plump juicy tomatoes. The combination of the two made me long for the warm lazy days of summer and I decided to make a savory summery tart for dinner that evening. Utilizing delicious frozen puff pastry, this is a gourmet meal that can be on the table in no time flat! Check back tomorrow for a delicious Strawberry Mango Salad with Pomegranate-Lemon Vinaigrette and Honey Toasted Pecans to serve along side this tart.
Simple, Savory Summery Tart with Fresh Corn and Tomatoes
1 package puff pastry (17.5 ounces), thawed
4 teaspoons pesto
1 small clove garlic, minced
1 tablespoon extra virgin olive oil
1 medium tomato, diced small
1 ear fresh corn, kernels removed
½ teaspoon sea salt
1 ½ cups Fontina or Gouda cheese, shredded
1-2 chicken sausages, thinly sliced
4 tablespoons Parmesan Reggiano shredded
dry Italian seasoning
fresh basil, thinly sliced
1. Preheat oven to 475 and place baking stone or sheet pan on bottom rack.
2. Place tomato on several thicknesses of paper towel and blot to remove excess juice.
3. Combine minced garlic and olive oil in a small, glass, microwaveable bowl. Microwave on high for 10-15 seconds or until garlic is fragrant. Remove from microwave and add tomatoes and corn and salt; stir to combine.
4. On a lightly floured surface, unfold each sheet of puff pastry and cut in half width-wise. Fold each piece of pastry in half width-wise. Tuck corners underneath. With a rolling pin or your fingers form each piece into an oval shape.
5. With a sharp knife, score a line a half inch from the edge all around the oval. With a fork prick inside the scored lines (this will prevent the tart from rising in the center).
6. Spread 1 teaspoon of pesto inside the scored line on each pastry oval. Place shredded Fontina or Gouda on top of pesto and then cover cheese with the corn mixture. Place sausage slices on top of the cheese and then finish off with a sprinkle of Parmesan and dry Italian seasoning.
7. With large spatula, place tarts onto preheated stone or sheet pan. Bake for 8-10 minutes or until crust around edges is puffed and deep golden brown. Sprinkle with fresh basil. Serve warm with fresh fruit or a salad.