Fall Vegetable Tart with Fresh Herbs

½ of a 17.3 oz. pkg. (1 sheet) frozen puff pastry sheets, thawed

4 oz. fingerling potatoes, cut lengthwise into ¼” slices

1 medium carrot, cut into ¼” slices (1/2 cup)

½ c. fresh broccoli florets

½ c. thin onion wedges

1/3 c. cream cheese spread with chives and onion, garden vegetable or sundried tomato and basil

1 c. shredded smoked Gouda, smoked cheddar or regular cheddar cheese (4 oz.)

2 Tbsp. snipped fresh basil, thyme and/or oregano

Preheat oven to 425°. Line a 15x10x1” baking pan with parchment paper; set aside. Unfold puff pastry on lightly floured surface. Roll pastry into 14×10” rectangle; transfer to prepared baking pan. Prick pastry all over with fork. Bake about 10 minutes or until center is set. Remove from oven; lightly press center with spatula. Meanwhile, in small saucepan cook potatoes, carrot, broccoli & onion in boiling salted water for 3 minutes; drain. Spread cream cheese over partially baked pastry. Top with vegetables & shredded cheese. Bake 8-10 minutes more or until pastry is golden and shredded cheese is melted. Sprinkle with fresh herbs. Cut into rectangles. Makes 4 servings.