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