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Preheat the oven to 400 degrees F. Unfold the puff pastry onto a
floured piece of parchment paper and roll out into a 9-by-11-inch
rectangle. Score1/2 inch in from the edge, all the way around, using a
paring knife. Slide the pastry (on the parchment) onto a baking sheet.
Poke the middle all over with a fork, then bake until golden brown, 20
to 25 minutes. Transfer to a rack and let cool completely.
Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon
juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl
and beat with a mixer on medium speed until smooth; stir in the
chives. Spread evenly over the cooled crust. Arrange the tomatoes on
top; season with salt and pepper and top with more chives.
Customize this tart with your favorite toppings. For our cover, we
added grilled corn.
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