Ingredients

The following ingredients have 4 Servings
  • 1 sheet frozen puff pastry (thawed)
  • 8 oz. cream cheese (room temperature)
  • ⅓ cup sour cream
  • 1½ tsp lemon juice
  • ½ tsp Italian seasonings
  • ½ tsp black pepper
  • ½ pint cherry tomatoes (halved)
  • 1 ear fresh corn (sliced off cob)
  • ½ bunch broccolini (chopped)
  • ½ cup feta cheese (crumbled)
  • 2 Tbsp fresh chives (chopped)

Instruction

  • Preheat oven to 400°F.
  • Working on a lightly-floured surface, roll puff pastry into a 10”x12” rectangle. Transfer puff pastry onto a parchment-lined baking sheet.
  • Using the back of a paring knife, score a border into the puff pastry ½” from all sides. Using a fork, poke holes into dough every ½” inside the border. (Note: This prevents puff pastry from rising too much in oven.)
  • Bake puff pastry for 18-20 minutes, or until golden brown. Remove from oven and let cool. (Tip: If the center of the puff pastry has risen, gently press it back down.)
  • Meanwhile, using a medium bowl, combine the cream cheese, sour cream, lemon juice, salt and pepper; stir until smooth. Spread the cream cheese mixture evenly within the borders of the cooled puff pastry.
  • Arrange the tomatoes, corn, broccolini and feta cheese evenly on top of cream cheese. Sprinkle chopped chives on top before serving.