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
Tomato and Corn Cheesy Pastry Bites
Tomato and Corn Cheesy Pastry Bites
Prep Time
25 min
Cook Time
20 min
Yield
8 pastries
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 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.
- 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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