Ingredients
- 1 sheet puff pastry, frozen, 8.5oz
- 1 egg white, separated
- 6 oz cream cheese
- 4 oz goat cheese
- 2 cups blueberries, fresh
- 1 tablespoon thyme leaves
- 1 ear sweet corn, fresh
- ½ red bell pepper, chopped into ¼" pieces
- ½ red onion, thinly sliced
- ½ jalapeno pepper, minced
- 1 lime
- salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees (F).
- Line a large baking sheet with a piece of parchment paper.
- Lay puff pastry sheet flat on the parchment paper-lined baking sheet.
- Using a fork, poke holes all over the puff pastry sheet, except for a 1" border around the edges.
- In a small bowl, whisk the egg white with a fork. Use a brush to lightly brush the whole puff pastry sheet with the egg white.
- In a medium mixing bowl, combine the cream cheese and goat cheese.Hint: Let them both soften at room temperature to make mixing easier.
- Add the thyme leaves to the goat cheese mixture. Add salt and pepper, to taste. Mix well.
- Spread the goat cheese filling in an even layer on top of the puff pastry sheet. Leave a 1" border around the edges.
- Bake the puff pastry for 20-25 minutes, checking often. The pastry is done when it turns a light golden brown.
- While the goat cheese tart is baking, make the blueberry salsa!
- Peel open the sweet corn, and carefully remove the corn kernels with a sharp knife. Discard the cobs and husks.
- In a medium mixing bowl, combine the sweet corn kernels, red bell pepper, ,jalapeno, and red onion.
- Cut the lime in half, and squeeze the fresh lime juice into the salsa mixture.
- Add salt and pepper, to taste. Stir to combine.
- When the goat cheese tart is done baking, remove from the oven and let it rest for 2-3 minutes.
- Top goat cheese tart with the blueberry-sweet corn salsa and serve!
Nutrition (estimated per serving)
Calories: 642kcalCarbohydrates: 49gProtein: 14gFat: 44gSaturated Fat: 18gCholesterol: 59mgSodium: 408mgPotassium: 292mgFiber: 4gSugar: 12gVitamin A: 1530IUVitamin C: 38.2mgCalcium: 108mgIron: 3mg
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