?.
That is all I have to say…?.
Because what could describe this delicious tart better than a “heart-for-eyes” emoji? Nothing……..duh.
Sooo…this tart. IT’S SO GOOD. Layers and layers of flavor and deliciousness.
First layer = Flaky puff pastry dough. If you can’t find it (me! What up with the lack of puff pastry dough, Kansas???), you can use Pillsbury biscuit dough instead.
Second layer = A creamy, flavorful mix of rich cream cheese, tangy sour cream, and lots of fresh basil, dill, and chives.
Third layer = A perfectly roasted array of broccoli, asparagus, zucchini, and red onion. The veggies are just lightly roasted so they still have crunch – so yummy!
Fourth layer = Freshly grated Gouda cheese sprinkled over top the roasted veggies.
Throw that baby back in the oven and broil just until the Gouda is melted.
Let it cool to room temperature and eat!! This tart is also good cold. We tried both. We loved both. Just…?.
I’m telling you guys…the combination of all these flavors and textures is just heavenly. I am craving a piece SO BAD right now just thinking about it…#foodblogstrugs…
One great thing about this recipe is the flexibility of it. Any combination of herbs would be delicious as long as it measures out to be about 1/2 cup, any mixture of vegetables would be mouthwatering, and any type of cheese grated on top would be perfect.
Yaassssssssssss such a good combination of vegetables.
Use whatever kind of veggies you want! But these ones…..they are quite yummy ?.
Side note: did you guys see the lunar eclipse the other night?? It was so cool! I have never actually seen any type of eclipse before…I always plan to go out and watch, but (of course) I always forget. This time I set my alarm for five minutes before so I would remember.
And even then I almost didn’t…
My alarm went off and Seth asked what it was for, and I had to sit there for a good minute or two before remembering it was for the eclipse. We grabbed a few chairs, walked over to an open, grassy area near our house, and watched the whole thing happen. It was a really fun night! We just sat out there and talked for an hour or two.
Boone totally killed the romantic mood, though. Because of his stupid broken foot, he pretty much never gets to go outside and play, so he was basically the most excited and hyper animal that has ever lived.
He was pretty much ripping our arms off the whole time…but eventually he calmed down and it was better!
Sigh…silly puppy.
I hope you all have the best week ever!!!
- 1 package puff pastry dough, or 1 package Pillsbury biscuit dough
- ½ head broccoli, cut into florets
- ½ - 1 bunch asparagus, fibrous ends cut off
- ½ red onion, sliced
- ½ zucchini, sliced
- ½ cup light sour cream
- ½ cup reduced fat cream cheese
- ½ cup of mixed herbs, we used equal parts basil, dill, and chives (highly recommended!!)
- ⅓ cup grated Gouda cheese
- Preheat oven to 300 degrees (400 degrees if using puff pastry)
- If using biscuit dough, combine biscuits into one dough ball, and roll out to be about the size of your parchment paper lined baking sheet (this takes some time...be patient!!)
- If you are using puff pastry dough (much easier), place that onto a parchment paper lined baking sheet
- Bake your dough for about 10-15 minutes, or until golden brown
- Raise the oven temperature to 400 degrees if it wasn't set to that already
- Spread your vegetables out on a baking sheet, drizzle on olive oil, and season with salt and pepper
- Toss until the vegetables are evenly coated and place in the oven
- Let the veggies roast for 10 minutes
- Meanwhile, make your sauce. In a small bowl, stir together your cream cheese, sour cream, and chopped herbs
- Season to taste with salt and pepper
- When your tart crust is cooled, spread on your sauce, leaving about an inch of crust along the edges
- Arrange your vegetables all across the top of your tart
- Sprinkle on your gouda cheese and place under the broiler just until your cheese is melted
- Let your tart cool to room temperature before slicing (we cut ours into 12 squares) and serving. It is also good served cold!
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more veggie packed recipes? Check these out:
Veggie Power Bowls with Creamy Pesto Sauce
Spicy Chipotle Chickpea Burrito Bowls
Maya @ Treats and Eats says
October 5, 2015 at 9:55 pmWhat a totally delicious looking and sounding tart! I love all the layers you’ve included in this and want to eat it all!! Also, seriously, what’s up with the lack of puff pastry? I hope you can find it soon, puff pastry is so amazing!!
Maya @ Treats and Eats recently posted…Speculoos Gingersnap Trifles
Annie Chesson says
October 10, 2015 at 2:46 pmThanks, Maya! I know…super frustrating.
Kristen @ The Endless Meal says
October 5, 2015 at 1:37 pmThis tart looks so good! Love the herbed cream cheese base. Yum!!
Kristen @ The Endless Meal recently posted…September Blog Income Report
Annie Chesson says
October 5, 2015 at 2:42 pmThanks, Kristen!
Kathy @ Beyond the Chicken Coop says
October 3, 2015 at 11:44 amOh wow!!! I love roasted veggies! This looks like an amazing combination!
Kathy @ Beyond the Chicken Coop recently posted…Stove Top Mac and Cheese
Annie Chesson says
October 5, 2015 at 2:41 pmThanks, Kathy! Roasted veggies are so yummy :).
Rachelle @ Beer Girl Cooks says
October 1, 2015 at 8:42 pmI’m loving all the roasted veggies in here! Unfortunately, I couldn’t see the eclipse because we have had such rainy and cloudy weather, but I saw some pics and it looked amazing!
Rachelle @ Beer Girl Cooks recently posted…Pumpkin Creme Brulee
Annie Chesson says
October 2, 2015 at 10:11 amThanks, Rachelle! Roasted veggies = heaven :). Aw, I wish you could have seen it!
Natalie @ Tastes Lovely says
October 1, 2015 at 4:50 pmWait, puff pastry as the pizza dough? That is such a great idea Annie! This pizza looks amazing!
Natalie @ Tastes Lovely recently posted…{Ad} Creamy Pumpkin Alfredo Pasta with Sage
Annie Chesson says
October 2, 2015 at 10:11 amThanks, Natalie!
Keri @ Fashionable Foods says
October 1, 2015 at 7:21 am? is definitely the best way to describe this delicious looking tart! Herbed cream cheese is just SO darn good and combined with roasted veggies? YUM.
Keri @ Fashionable Foods recently posted…Creamy Vegetable Enchiladas
Annie Chesson says
October 1, 2015 at 9:23 amThanks, Keri!! It is quite yummy :).
Jess @ Flying on Jess Fuel says
September 30, 2015 at 11:17 pmAhhh! My mouth is watering at the thought of that fresh herby cream cheese!! This looks SO GOOD! I definitely need to try it!
Jess @ Flying on Jess Fuel recently posted…Greek Pasta Bake {And Fresno Smart & Final Opening}
Annie Chesson says
October 1, 2015 at 9:22 amThe herbed cream cheese was my favorite part :). Yum! Thanks, Jess!
Kelly - Life Made Sweeter says
September 30, 2015 at 10:38 pmThis tart looks incredible, Annie! I love all those roasted veggies and the herbed cream cheese is such a tasty addition!
Annie Chesson says
October 1, 2015 at 9:21 amThanks, Kelly!
Anu-My Ginger Garlic Kitchen says
September 30, 2015 at 8:08 amI love this veggie tart, Annie! I can never get enough tarts and this one with herbed cream cheese sound incredible. SO YUM!
Annie Chesson says
September 30, 2015 at 8:38 amThank you, Anu! The herbed cream cheese is my favorite part!
Gayle @ Pumpkin 'N Spice says
September 30, 2015 at 7:23 amThis tart is calling my name for breakfast, Annie! I absolutely love the herbed cream cheese on here. What a perfect dish!
Gayle @ Pumpkin ‘N Spice recently posted…Loaded Twice Baked Sweet Potatoes
Annie Chesson says
September 30, 2015 at 8:38 amThanks, Gayle :)!