These lovely little bites of creamed corn and miniature cherry tomatoes on puff pastry used up a little of this and that to make some tasty treats. Melissa Clark, writing in the New York Times this last week, talked about her summer-long obsession with creamed corn. This is not something I’d normally make but now that I have I can attest to its infectious qualities. She cut corn from the cob and poured a little bit of heavy cream on it and cooked it on the stove for a few minutes. She served hers as a side dish on top of tomatoes, garnished with thin strips of basil.
Since I had leftover puff pastry from a green chard tart, I cooked rounds at 400 degrees for about 10 minutes, and then split the little pillows in half to make little dish-like containers for the corn. Topped with diced cherry tomatoes and basil, this was pure summer on a plate.