A delightful twist on the classic veggie pizza, this savory tart combines creamy and cheesy goodness with a medley of fresh vegetables.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
Roll out the puff pastry onto a baking sheet, pressing the edges to form a slight rim.
Use parchment paper to prevent sticking.
Bake the puff pastry for about 10 minutes or until lightly golden. Remove and let it cool slightly.
Keep an eye on the pastry to avoid over-browning.
In a mixing bowl, combine the softened cream cheese, sour cream, and ranch dressing mix until smooth.
Let the cream cheese sit at room temperature for easier mixing.
Spread the cream cheese mixture evenly over the cooled puff pastry.
Use a spatula to achieve a smooth layer.
Evenly distribute the chopped mixed vegetables over the cream cheese layer.
Pat the vegetables dry to prevent sogginess.
Sprinkle the shredded cheddar cheese over the vegetables.
For extra flavor, mix in some Parmesan cheese.
Cut the tart into squares and serve immediately.
Use a sharp knife for clean cuts.
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