Sunday mornings in spring and brunch couldn’t be more compatible, they go together like peas and carrots!   In honor of gathering family around the table and celebrating life, love and fresh starts, I’ve created a garden-gorgeous addition for your buffet – Colorful Carrots and Peas Tart.

Did you know the National Restaurant Association reports more than 33 million Americans eat out on Easter day, apparently brunch is big business! My tart recipe is an easy-peasy, inexpensive way to avoid the breakfast and brunch crowds while enjoying the finer things and good company at home.  But, don’t wait for a spring holiday to make this inspired-by-the-garden recipe – it’s lovely year-round as a light vegetarian entrée or to serve as a dinner or cocktail party appetizer.

For convenience, I’ve started with store-purchased puff pastry dough. Simply score the edges, brush with an egg wash and par bake for ten minutes to create a delicate and flakey crust to be topped with a creamy cheesy layer and lightly caramelized carrots and peas. If you can’t locate tri-colored carrots, feel free to go “all orange” or swap in a few white parsnips.

I’ve kept the creamy layer of my Colorful Carrots and Peas Tart lighter by using reduced-fat dairy products and Opadipity by Litehouse™, a Greek yogurt-based savory dip with fewer calories and less fat than conventional products. The Spicy Asiago Artichoke flavor was a tasty way to perk up the peas and carrots, but other varieties like Cucumber Dill or Spinach Parmesan would also work well.