Preheat oven to 400°F.

Working on a lightly-floured surface, roll puff pastry into a 10”x12” rectangle. Transfer puff pastry onto a parchment-lined baking sheet.

Using the back of a paring knife, score a border into the puff pastry ½” from all sides. Using a fork, poke holes into dough every ½” inside the border. (Note: This prevents puff pastry from rising too much in oven.)

Bake puff pastry for 18-20 minutes, or until golden brown. Remove from oven and let cool. (Tip: If the center of the puff pastry has risen, gently press it back down.)

Meanwhile, using a medium bowl, combine the cream cheese, sour cream, lemon juice, salt and pepper; stir until smooth. Spread the cream cheese mixture evenly within the borders of the cooled puff pastry.

Arrange the tomatoes, corn, broccolini and feta cheese evenly on top of cream cheese. Sprinkle chopped chives on top before serving.