Fall Vegetable Tart with Fresh Herbs

Fitting for brunch or dinner, this fall vegetable tart recipe starts with store-bought frozen puff pastry to speed up prep time.

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  • Makes: 4 servings
  • Serving Size: 1 rectangles
  • Makes: 4 rectangles
  • Prep: 15 mins
  • Bake: 18 mins 425°F

Fall Vegetable Tart with Fresh Herbs

Directions

  1. 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.
  2. Meanwhile, in a small saucepan cook potatoes, carrot, broccoli, and onion in boiling salted water for 3 minutes; drain.
  3. 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.
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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.
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