Looks like summer finally arrived in time for the longest day of the year. We spent the weekend working on our back deck (which is a sad six foot wide strip of decomposing deck, dated pink pavers and a jungle of weeds), we did get some rain, but at least the temperature has gone back to what you’d expect for this time of the year. While we’re trying to improve our backyard situation by removing the weeds, adding river rock under the deck and replacing the pink stones with sod, I thought it would be a perfect time for this quick savoury treat.
This is probably the easiest meal you can prepare. Store bought puff pastry is the base of this recipe and makes it a breeze. Perfect for a summer lunch or appetizers, when having guests over on the (soon to be improved) back deck. Add a chilled glass of white wine and you’re set.
- 1-2 sheets of frozen puff pastry
- 1 egg yolk, whisked
- Full-fat sour cream
- Spring onion, thinly sliced
- Vine tomatoes, thinly sliced
- Basil, cut into small pieces
- Salt and pepper
- Thaw the puff pastry sheets and cut into rectangles or use large round cookie cutter and cut circles. Place on parchment covered cookie sheet. Preheat oven to 350 F.
- Cover each piece of pastry with a thin layer of egg yolk using a pastry brush. Spread a small amount of sour cream on each pastry, leaving some pastry edge free of cream. Season generously with black pepper.
- Sprinkle some onion slivers on each piece of pastry and arrange tomato slices. Sprinkle with basil and season with coarse salt.
- Bake in oven about 15 minutes, or until crust is golden brown and tomatoes are soft. Serve warm or at room temperature.
Use full-fat sour cream - the other stuff is too watery. And since you are using buttery puff pastry the extra fat won't really make a difference, especially since the amount used is so small.