Roasted Veggie Tart with Gouda and Herbed Cream Cheese

5 from 2 reviews


  • 1 package puff pastry dough, or 1 package Pillsbury biscuit dough
  • 1/2 head broccoli, cut into florets
  • 1/21 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


  1. Preheat oven to 300 degrees (400 degrees if using puff pastry)
  2. 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!!)
  3. If you are using puff pastry dough (much easier), place that onto a parchment paper lined baking sheet
  4. Bake your dough for about 10-15 minutes, or until golden brown
  5. Raise the oven temperature to 400 degrees if it wasn’t set to that already
  6. Spread your vegetables out on a baking sheet, drizzle on olive oil, and season with salt and pepper
  7. Toss until the vegetables are evenly coated and place in the oven
  8. Let the veggies roast for 10 minutes
  9. Meanwhile, make your sauce. In a small bowl, stir together your cream cheese, sour cream, and chopped herbs
  10. Season to taste with salt and pepper
  11. When your tart crust is cooled, spread on your sauce, leaving about an inch of crust along the edges
  12. Arrange your vegetables all across the top of your tart
  13. Sprinkle on your gouda cheese and place under the broiler just until your cheese is melted
  14. Let your tart cool to room temperature before slicing (we cut ours into 12 squares) and serving. It is also good served cold!