Ingredients
1 tablespoon olive oil1/2 cup finely chopped onion 1 cup fresh corn1 teaspoon garlic powder1/2 teaspoon minced fresh parsley1/4 teaspoon salt1/8 teaspoon pepper1 package (17.3 ounces) frozen puff pastry, thawed1 large egg1 tablespoon water3/4 cup quartered cherry tomatoes1/2 cup crumbled goat cheese1/2 cup shredded provolone cheese2 tablespoons minced fresh basil
Preparation
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.
