Ingredients
6 small vine-ripened tomatoes
salt
1 sheet frozen puff pastry
1 tbsp. olive oil
1 small onion
1 small celery stalk
8 oz. sweet Italian sausage
2 tbsp. fresh flat-leaf parsley
1/2 c. Parmesan cheese
1 large egg
1 tbsp. heavy cream
Preparation
Step 1Preheat 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.Step 2Heat 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.Step 3Divide 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.Step 4Bake until pastry is golden, 15 minutes; return tomato tops halfway through baking. Let rest 10 minutes before serving.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
