Roasted Veggie Tart with Gouda and Herbed Cream Cheese
- Author: Annie Chesson
- 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!
