Stuffed Tomatoes in Puff Pastry
Lift the "lid" off a tomato pastry dish for a surprise: a savory mixture of sausage, onions, celery, and Parmesan cheese.
- 6 small vine-ripened tomatoes
- 1 sheet frozen puff pastry, (9 1/4- by- 9 1/2 inches), thawed
- 1 tablespoon olive oil
- 1 small onion, coarsely chopped
- 1 small celery stalk, cut into thin half-moons (1/3 cup)
- 8 ounces sweet Italian sausage, casings removed, crumbled
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/2 cup finely grated Parmesan cheese
- 1 large egg
- 1 tablespoon heavy cream
Preheat oven to 400 degrees. Cut tops off tomatoes, and reserve. Remove and discard seeds; salt flesh. Drain upside down on a rack set over a baking sheet. Meanwhile, roll out puff pastry to a 13-by-12-inch rectangle; cut into 6 pieces. Press into cups of a standard muffin tin, overhanging sides. Cover with plastic wrap; set aside.
Heat oil in a nonstick skillet over medium-high heat until hot but not smoking. Add onion and celery; cook until onion is golden, 3 minutes. Add sausage; cook, stirring occasionally, until browned, 10 minutes. Remove from heat; stir in parsley and cheese.
Divide sausage mixture among tomatoes; place 1 in each pastry shell. Lightly beat egg with cream; brush onto edges of shells. Turn corners of pastry up around tomato slightly.
Bake until pastry is golden, 15 minutes; return tomato tops halfway through baking. Let rest 10 minutes before serving.