Fitting for brunch or dinner, this fall vegetable tart recipe starts with store-bought frozen puff pastry to speed up prep time.
1/2 - of a 17.3-ounce package (1 sheet) frozen puff pastry sheets, thawed
4 - ounces fingerling potatoes, cut lengthwise into 1/4-inch slices
1 - medium carrot, cut into 1/4-inch slices (1/2 cup)
1/2 - cup fresh broccoli florets
1/2 - cup thin onion wedges
1/3 - cup cream cheese spread with chive and onion, garden vegetables, or sundried tomato and basil
1 - cup shredded smoked Gouda, smoked cheddar, or regular cheddar cheese (4 ounces)
2 - tablespoons snipped fresh basil, thyme, and/or oregano
Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Unfold puff pastry on a lightly floured surface. Roll pastry into a 14x10-inch rectangle; transfer to the prepared baking pan. Prick pastry all over with a fork. Bake about 10 minutes or until center is set. Remove from oven; lightly press center with a spatula.
Meanwhile, in a small saucepan cook potatoes, carrot, broccoli, and onion in boiling salted water for 3 minutes; drain.
Spread cream cheese over partially baked pastry. Top with vegetables and shredded cheese. Bake for 8 to 10 minutes more or until pastry is golden and shredded cheese is melted. Sprinkle with fresh herbs. Cut into rectangles.
NUTRITION FACTS (Fall Vegetable Tart with Fresh Herbs)
Per serving: 549 kcal , 38 g fat (16 g sat. fat , 3 g polyunsaturated fat , 15 g monounsaturated fat ), 52 mg chol. , 493 mg sodium , 38 g carb. , 2 g fiber , 4 g sugar , 13 g pro.