Puff Pastry Heirloom Tomato Tart

Ingredients

  • 1 Sheet frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 8 ounces cream cheese, at room temperature
  • 1/3 cup sour cream
  • ½ tsp finely grated lemon zest
  • 1 tsp fresh lemon juice
  • ¼ tsp sugar
  • Kosher salt and freshly ground pepper
  • 2 Tbs. chopped fresh chives, plus more for topping
  • 12 ounces assorted small heirloom tomatoes, halved

 

Tomato Jam

  • 2 lb. plum tomatoes, chopped
  • 1 cup of sugar
  • Juice and zest of 1 lemon
  • 2 Tbs. grated ginger
  • 1 Tbs. salt
  • Pinch of cinnamon

Preheat oven to Convection Bake for 375°. Unfold the puff pastry onto a floured piece of parchment paper and toll out into a 9-by11-inch rectangle. Score ½ inch in from the edge, all way around, using a paring knife. Slide the pastry (on parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.

Meanwhile, combine cream cheese, sour cream, lemon zest, lemon juice, sugar, ½ tsp salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper, add a dollop of Tomato jam* and sprinkle with more chives and basil.

 For Tomato Jam:

Combine all ingredients in a saucepan and gently simmer for about 45 minutes, or until a jam like consistency is reached.