1 pound puff pastry, rolled out to a ¼ inch thick and cut into about 12 ~5 by 3 inch rectangles
1 egg + ¼ teaspoon cold water, whisked
2-3 medium sized heirloom tomatoes, sliced thinly or about 18 cherry tomatoes, sliced in half
¼ cup fresh corn kernels
Maldon salt
Freshly ground black pepper
Instructions
Preheat oven to 400F.
In a small bowl, mix together ricotta, basil, mint, olive oil, and Parmesan.
Place puff pastry rectangles on a parchment paper lined baking sheet. Brush each piece generously with egg wash, then use a sharp knife to score a ¼-1/2 inch border around each one.
Spread a dollop of ricotta mixture into the center of each rectangle and use a spoon to gently spread within the scored border. Sprinkle corn evenly onto each one, then press one large tomato slice or 2-4 cherry tomato halves into the center of each one. Sprinkle generously with Maldon salt and black pepper.
Bake for 20-25 minutes, until pastry is golden brown and cheese is melty. Let cool slightly before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2017/08/23/tomato-corn-tarts/