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!
I hope you all have the best week ever!!!Print
Roasted Veggie Tart with Gouda and Herbed Cream Cheese
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6 servings (2 squares each) 1x
- 1 package puff pastry dough, or 1 package Pillsbury biscuit dough
- 1/2 head broccoli, cut into florets
- 1/2 – 1 bunch asparagus, fibrous ends cut off
- 1/2 red onion, sliced
- 1/2 zucchini, sliced
- 1/2 cup light sour cream
- 1/2 cup reduced fat cream cheese
- 1/2 cup of mixed herbs, we used equal parts basil, dill, and chives (highly recommended!!)
- 1/3 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: