Puff Pastry Heirloom Tomato Tart [Food Network Magazine]

I know it may seem a little gutsy to attempt the cover recipe from a major food magazine for my first blog post, but I never said I was shy.  Tomato season is upon us and the cover photo kept tempting me. Really, how can you resist this:

 

It just screams "late summer dinner" to me.  And that is exactly what it was.

I have to confess that I had never, ever used puff pastry and was a bit intimidated.  Why I waited so long I will never know.  I used Pepperidge Farm Frozen Puff Pastry Sheets, which were simple to prepare and came out beautifully.  

I changed up the cream cheese mixture a bit, since I'm not overly fond of lemons.  I omitted the lemon juice, lemon zest, and sugar.  Instead I added garlic and basil, which seem like the perfect complement to anything tomato. Instead of chives sprinkled on top, I went with a bit of flat-leaf parsley. No issues with chives. I just had fresh parsley on the counter and it wanted to join the party.

This is my tart:

Plated up and ready to eat:

Light crust, savory cream cheese spread, and bright heirloom tomatoes. What more could you ask for on one of the last weekends of summer??  This definitely goes in the success column!