This delightful tart meets all of my requirements for a truly great recipe. It is beautiful and yet surprisingly simple to make. While this side dish does take some time to create, it doesn’t require exceptional culinary skills. And the finished dish looks and tastes amazing.
I made some slight modifications to the original recipe – adding fresh rosemary, and decreasing the initial baking time so that the crust doesn’t overcook before the veggies are roasted in the final baking.
This tart can also work well year round by adjusting the fresh herbs to compliment seasonal flavors, like using sage instead of rosemary in the fall, or using some fresh mint or dill in the summer.
- 1 tube refrigerated crescent rolls
- 8 ounces cream cheese, softened
- 1/2 cup freshly grated Parmesan
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped rosemary
- 1 tablespoon chopped fresh parsley
- kosher salt
- Freshly ground black pepper
- 1 medium zucchini
- 1 medium yellow squash
- 1 large carrot, peeled
- 1 tablespoon extra-virgin olive oil
- Preheat oven to 350°. Unroll crescent dough and separate into triangles. Arrange triangles in an 8″ pie pan in a circular pattern around the pan, with the narrow pointing toward the center. Pinch the edges together slightly. Bake until barely golden, about 5 minutes, then let cool slightly.
- Meanwhile, in a large bowl, combine cream cheese, Parmesan, lemon juice, thyme, rosemary, and parsley. Season with salt and pepper and beat until mixture is very smooth.
- Cut the zucchini, yellow squash, and carrot in half lengthwise. Lay each vegetable on a cutting board, cut-side down, and thinly slice each vegetable lengthwise into long thick strips, about 1/8”. (You should be able to bend them. Use a mandolin if you have one. A veggie peeler used on the long, flat side works well too.)
- Spread cream cheese mixture on baked crescent crust. Roll one of the vegetable strips into a tight coil and place it in the center of the tart. Arrange vegetable slices in tight concentric circles around the middle, alternating colors, until the tart is filled. (If necessary, cut the squash lengthwise so that the veggies strips are all similar in width.) Brush the top with olive oil and season with salt and pepper.
- Bake until the vegetables are tender and the crust is a deep golden, 30 to 40 minutes. Serve warm or at room temperature.