Puff Pastry Heirloom Tomato Tart

I'm sorry that I haven't posted in a while… I've been soooooooo busy. But here is a great recipe that I made a few weeks ago. Here is the recipe:

Puff Pastry Heirloom Tomato Tart
Serves 5

1 sheet of frozen puff pastry (half of a 17 ounce package), thawed
All purpose flour, for dusting
1 (8 oz) package of cream cheese, at room temperature
1/3 cup of sour cream
1/2 teaspoon of finely grated lemon zest
1 teaspoon of fresh lemon juice
1/4 teaspoon of sugar
Salt and pepper
2 tablespoons finely chopped fresh chives, plus more for topping
12 ounces assorted small heirloom tomatoes, halved

Preheat the oven to 400 degrees.
Unfold the puff pastry onto a floured piece of parchment paper and roll it out into a 9 by 11 inch rectangle. Score it 1/2 inch in from the edge, all the way around, using a paring knife. Slide the the pastry on the parchment onto a baking sheet. Poke the middle of the pastry all over with a fork, then bake until golden brown, 15-20 minutes. Transfer to a rack and let it cool completely.

Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon of salt, and pepper to taste in a bowl. Beat it with a mixer until smooth. Spread it evenly over the cooled crust. Arrange the tomatoes on top Season with pepper, and salt if needed, and top with more chives. Cut into squares and serve.