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Tomato and Corn Cheesy Pastry Bites

TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD: 8 pastries.
Local veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. —Kristen Heigl, Staten Island, New York

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 cup fresh corn
  • 1 teaspoon garlic powder
  • 1/2 teaspoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • 3/4 cup quartered cherry tomatoes
  • 1/2 cup crumbled goat cheese
  • 1/2 cup shredded provolone cheese
  • 2 tablespoons minced fresh basil

Directions

  • 1. Preheat oven to 375°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in corn, garlic powder, parsley, salt and pepper; cook until corn is tender, about 2 minutes. Remove from heat.
  • 2. Unfold puff pastry sheets. Using a floured 4-in. round cookie cutter, cut 4 circles in each sheet; place on parchment-lined baking sheets. Whisk together egg and water; brush over pastries. Spoon 2 tablespoons corn mixture onto each circle. Top with tomatoes and cheeses.
  • 3. Bake until golden brown and cheese is melted, about 20 minutes. Sprinkle with basil.

Nutrition Facts

1 pastry: 236 calories, 14g fat (5g saturated fat), 37mg cholesterol, 279mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 7g protein.

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