TOMATO AND CORN CHEESY PASTRY BITES

Tomato and Corn Cheesy Pastry Bites image

Local veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Time 45m

Yield 8 pastries.

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1/2 cup finely chopped onion
1 cup fresh corn
1 teaspoon garlic powder
1/2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
3/4 cup quartered cherry tomatoes
1/2 cup crumbled goat cheese
1/2 cup shredded provolone cheese
2 tablespoons minced fresh basil

Steps:

Preheat oven to 375°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in corn, garlic powder, parsley, salt and pepper; cook until corn is tender, about 2 minutes. Remove from heat., Unfold puff pastry sheets. Using a floured 4-in. round cookie cutter, cut 4 circles in each sheet; place on parchment-lined baking sheets. Whisk together egg and water; brush over pastries. Spoon 2 tablespoons corn mixture onto each circle. Top with tomatoes and cheeses., Bake until golden brown and cheese is melted, about 20 minutes. Sprinkle with basil.

Nutrition Facts : Calories 236 calories, Fat 14g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 279mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.