A delightful tart combining creamy cheese, fresh vegetables, and a tangy A1 sauce drizzle.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Roll out the puff pastry to a 9x11-inch rectangle and place it on the prepared baking sheet.
Ensure the pastry is evenly rolled for consistent baking.
Bake the puff pastry in the preheated oven for 20-25 minutes until golden brown. Remove and let it cool on a wire rack.
Keep an eye on the pastry to avoid over-browning.
In a mixing bowl, beat together the cream cheese, sour cream, and A1 sauce until smooth.
Use a hand mixer for a smoother consistency.
Spread the creamy mixture evenly over the cooled puff pastry.
Ensure the pastry is completely cool to prevent the filling from melting.
Top the tart with cherry tomatoes, cubanelle pepper slices, and shredded cheddar cheese.
Arrange the toppings evenly for a visually appealing presentation.
Drizzle additional A1 sauce over the tart and season to taste.
A light drizzle adds flavor without overpowering the tart.
Slice the tart into portions and serve immediately. Enjoy your delicious creation!
Use a sharp knife for clean slices.
