Tomato and Corn Cheesy Pastry Bites Recipe

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Tomato and Corn Cheesy Pastry Bites Recipe
Tomato and Corn Cheesy Pastry Bites Recipe photo by Taste of Home
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Tomato and Corn Cheesy Pastry Bites Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

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

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.
Unfold puff pastry sheets. Using a floured 4-in. round cookie cutter, cut four circles in each sheet; place on parchment paper-lined baking sheets. Whisk together egg and water; brush over pastries. Spoon 2 tablespoons corn mixture onto each circle. Top with tomatoes and cheeses.
Bake until golden brown and cheese is melted, about 20 minutes. Sprinkle with basil. Yield: 8 pastries.
Originally published as Tomato and Corn Cheesy Pastry Bites in Taste of Home June/July 2016, p80

Nutritional Facts

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

  • 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
  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 four circles in each sheet; place on parchment paper-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. Yield: 8 pastries.
Originally published as Tomato and Corn Cheesy Pastry Bites in Taste of Home June/July 2016, p80

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Reviews forTomato and Corn Cheesy Pastry Bites

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MY REVIEW
curlylis85 User ID: 3166950 252054
Reviewed Jul. 31, 2016

"We ate these as a main dish with a side salad. I think this depends on the freshness of your corn and tomatoes, and is definitely better made when both are in season."

MY REVIEW
veggiemama User ID: 4640590 249813
Reviewed Jun. 26, 2016

"These were pretty good."

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