Ingredients

• 1 sheet frozen puff pastry (half of a 17-ounce package), thawed
• All-purpose flour, for dusting
• 1 8-ounce package cream cheese, at room temperature
• 1/3 cup sour cream
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon sugar
• Kosher salt and freshly ground pepper
• 2 tablespoons finely chopped fresh chives,
• plus more for topping
• 12 ounces assorted small heirloom tomatoes, halved

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Instructions

1. Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the 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.
2. Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.
3. Customize this tart with your favorite toppings. For our cover, we added grilled corn.
4. Photograph by Ryan Liebe