Carrots and Peas Tart

Serves 6 | Finish in 45 minutes

Bring family together for brunch with our gorgeous, garden-fresh tart. The classic combination of English peas and carrots gets a tastefully trendy upgrade for your spring table.


1 sheet frozen puff pastry, thawed
1 medium egg, whisked
1 ½ cup tri-colored baby carrots cut into thin discs
¾ cup shelled fresh English peas
2 teaspoons olive oil
4 ounces reduced-fat cream cheese
¼ cup Opadipity by Litehouse™ Spicy Asiago Artichoke
1/3 cup part-skim shredded mozzarella cheese
1 tablespoon Instantly Fresh Parsley
¼ teaspoon salt
½ cup additional Opadipity by Litehouse™ Spicy Asiago Artichoke for serving


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.

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