1. small red onion, thinly sliced.
In a bowl, combine the sour cream and egg yolk until very smooth.Add to the flour mixture and mix until the dough comes together; the dough may feel a little dry.
Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight..In a mixing bowl with a whisk attachment, cream the cream cheese.Add the egg, powdered sugar, vanilla and lemon zest.. On a work surface thickly dusted with powdered sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick.
Using the tip of a sharp knife or a pizza cutter, cut into 3-inch squares.Place a teaspoon of cream cheese filling in the center of each square.
Lift up 1 square, gathering the center of the square around the filling into a cup.
Hold it in the fingers of one hand.1/2 pound ripe plum tomatoes, cored.
1 1/3 cups loosely packed fresh flat-leaf parsley leaves.1/2 cup coarsely chopped red onion.
1 1/2 tablespoons pomegranate molasses.1 1/2 tablespoons fresh lemon juice.