Ingredients

The following ingredients have 6 Servings
  • 1 sheet frozen puff pastry, thawed
  • 1 medium egg, whisked
  • 1 1/2 cups tri-colored baby carrots cut into thin discs
  • 3/4 cup shelled fresh English peas
  • 2 teaspoons olive oil
  • 4 ounces reduced-fat cream cheese
  • 1/4 cup Opadipity by Litehouse™ Spicy Asiago Artichoke
  • 1/3 cup part-skim shredded mozzarella cheese
  • 1 tablespoon fresh chopped parsley
  • 1/4 teaspoon salt
  • 1/2 cup additional Opadipity by Litehouse™ Spicy Asiago Artichoke for servingadditional Opadipity by Litehouse™ Spicy Asiago Artichoke for serving

Instruction

  • Preheat oven to 400 F degrees.
  • Place parchment paper or silicone mat on baking baking sheet and unfold thawed puff pastry dough. Using knife, carefully score ½” inside perimeter without cutting all the way through. Fold sides up and pinch dough at the corners.
  • Brush dough on top and sides with egg wash. Use tines of fork to slightly puncture dough to prevent puffing while baking.
  • Bake for 10 minutes or until turning lightly golden brown. Remove from oven. If still puffed up in center, gently push down with fingers.
  • Mix together cream cheese, dip, mozzarella cheese, parsley and salt in small bowl. Using spatula, gently spread across bottom of tart crust.
  • Add olive oil, peas and carrot slices to skillet and sauté for about 3 to 4 minutes or until softening and lightly caramelized. Add on top of cheese layer.
  • Return tart to 400 F degree oven and bake for an additional 15 minutes, taking care that edges don’t over brown.
  • Cut into squares or wedges and serve with additional OPAdipity.