This Bloomin' Vegetable Tart Uses Crescent Dough In The Most Genius Way
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Eating vegetables can be hard for anyone - not just for picky eaters or little ones. At least this adult finds herself slacking in her daily greens intake on a daily basis. Salads get boring and so do most dinner veggie sides, even when they're beautifully roasted. To spruce things up, I made a vegetable tart. When there's an herb cream cheese and crescent crust involved, carrots and squash are infinitely more appealing.
The crust is our new favorite way to use up crescent dough. By simply spiraling the crescent triangles in a pie dish (small ends pointing towards center), you can make a very lovely and buttery tart shell. If you work with crescent dough often, you know that sometimes the triangles can be misshapen and unevenly sized. You may need to trim some or get creative with the arrangement.
While the crust prebakes you'll want to make the creamy filling, which is simply a mixture of cream cheese, thyme and lemon juice. It tastes like some fancy French fromage and tastes totally delish spread on crackers. But we're making tart!
On top of the cream cheese go the vegetables - super thin strips of zucchini, yellow squash and carrots. A knife will work just fine for both squash, but a peeler is probably your best bet for the carrots. Since the strips will be much thinner, double them up. Then get artsy and spiral your heart out. Vegetables never looked (or tasted) so beautiful.
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