Summer. Vegetable. Tart.

Or, in more accurate words: summer-blahblahblah.  The whole “vegetable tart” component of this equation is an irrelevant, albeit insanely delicious, player.

I live for summer: the slower pace, the longer days, the bounds of fresh vegetables I pretend to enjoy.  After spending a much-needed afternoon in the kitchen with my sister and serving this on our patio at an impromptu get-together, I found this tart to be the perfect introduction to all three this season.

Despite the simplicity of the ingredients, everything comes together to make a really unique flavor.  The faint sweetness of the crescent dough combined with the savory spread and crisp veggies is unexpectedly divine.

Oh, and why have I yet to incorporate this product into my kitchen?!

Everything that is good about crescent rolls but in a seriously convenient no-seams dough…

Roll the dough on a large baking sheet lined with parchment or a silpat.  The dough sheets didn’t fit exactly perfectly, so it took a bit of cutting/finagling to make a neat rectangle… don’t worry if it looks “messy” at this point: once you spread on the delicious topping, all unevenness will be hidden.  I rolled the edges to create a crust, then baked for about 9 minutes until it was golden brown.

While the crust is baking, wash and prep your veg.  This picture almost makes me want to start eating tomatoes like grapes… almost.  I used my mandoline {I have this one} to slice the veggies at 1/8″ in (attempted) uniformity.

Once the crust has cooled, spread evenly with the herby mixture.  We didn’t use all of the spread, but found it to be delish as a dip for leftover vegetables or even spread on a turkey wrap for lunch the next day.

Now the fun part…

…decorating this little masterpiece.

Perfectly diagonal.

Perfectly symmetrical.

Perfectly perfect.

Clearly you can see that I had no part whatsoever in this illustrious arrangement.

Now thank your sister for her obviously non-genetic disposition to precision and put the tart in the fridge to chill until your guests arrive {6 hour-ish if you can, even overnight is fine}

If you’re in a hurry, you can also just chop the vegetables and sprinkle confetti style over the crust… haphazard veg sprinkleage = still ridiculously delicious tart.

Here’s to the start of a deliciously wonderful summer… enjoy!

Summer Vegetable Tart

- 2 packages crescent rolls
- 1 8-ounce brick cream cheese
- 1 package dry ranch dressing mix (3 Tablespoons)
- 3/4 cup mayonnaise
- assorted chopped vegetables (cucumber, grape tomatoes, yellow and
green bell pepper, shredded carrots, and broccoli)
- 1 cup shredded cheddar cheese (optional)

Place crescent rolls on a large baking sheet lined with parchment or a silpat, pressing together any seams. Bake at 375° for 9 minutes or until light golden brown. Set aside to cool completely.

Mix softened cream cheese, mayonnaise, and ranch dressing mix using an electric mixer and spread on cooled crust. Sprinkle with chopped vegetables or arrange in a decorative pattern. Top with shredded cheese, if using. Chill for at least 6 hours or overnight before serving.

{makes 16 appetizer-sized servings}

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