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.