Ingredients
1 tube refrigerated crescent rolls
8 oz. cream cheese, softened
1/2 c. freshly grated Parmesan
1 tsp. lemon juice
1 tsp. chopped fresh thyme
1 tbsp. chopped fresh parsley
kosher salt
Freshly ground black pepper
1 large zucchini
1 large yellow squash
1 large carrot, peeled
1 tbsp. extra-virgin olive oil
Preparation
Step 1Preheat oven to 350°. Unroll crescent dough and separate into triangles. Arrange triangles in an 8" pie pan in a circular pattern around the pan, with the narrow pointing toward the center. Pinch the edges together slightly. Bake until slightly golden, about 10 minutes, then let cool slightly. Step 2Meanwhile, in a large bowl, combine cream cheese, Parmesan, lemon juice, thyme and parsley. Season with salt and pepper and beat until mixture is very smooth. Step 3Cut the zucchini, yellow squash and carrot in half lengthwise. Lay each vegetable on a cutting board, cut-side down, and thinly slice each vegetable lengthwise into long thick strips, about 1/8”. (You should be able to bend them!) You may need to peel carrots into long thick strips, as cutting them thinly can be difficult.Step 4Spread cream cheese mixture on baked crescent crust. Roll one of the vegetable strips into a tight coil and place it in the center of the tart. Arrange vegetable slices in tight concentric circles around the middle, alternating colors, until the tart is filled. Drizzle the top with olive oil and season with salt and pepper. Step 5Bake until the vegetables are tender and the crust is a deep golden, 35 to 40 minutes. Serve warm or at room temperature.
