Cream Cheese and Pepper Jelly Tart
Ingredients
- 1 (8.6 ounce; 245 g) sheet puff pastry from 1 (17.3 ounce) package, thawed
- All-purpose flour, for dusting
- 1 large egg beaten lightly with 1 teaspoon water, for egg wash
- Kosher salt and freshly ground black pepper
- 12 ounces (340 g) full-fat Philadelphia cream cheese, softened
- 1/2 cup pepper jelly (5 1/2 ounces; 155 g)
- Thinly sliced scallions, for garnish (optional)
- Toasted white sesame seeds, for garnish (optional)
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