Directions

1. Preheat oven to 375°F. Toss together carrots, parsnips, sweet potato, olive oil, salt and pepper; spread on baking sheet.
2. Roast for about 35 minutes or until tender-crisp. Let cool completely.

Crumb Crust

1. Meanwhile, in food processor, pulse flour, granola and salt to combine.
2. Add butter; pulse until mixture resembles coarse meal with a few larger pieces. Add ice water; pulse until dough forms a ball.
3. Transfer dough onto lightly floured work surface. Roll out into 12- x 8-inch rectangle.
4. Transfer to 11- x 7-inch tart pan with removable bottom, pressing to fit and adhere to pan.
5. Freeze for 15 to 20 minutes or until pastry is firm.
6. Prick bottom of pastry with fork. Cover with foil and fill with baking weights or dried beans.
7. Bake for 25 minutes; remove foil and weights. Bake for about 10 minutes or until light golden brown. Let cool completely.

Filling

1. Using hand mixer, beat cream cheese, goat cheese, cream, half of the parsley, tarragon and mustard until fluffy.
2. Spread evenly over bottom of tart shell.
3. Arrange vegetables over filling; sprinkle with granola.
4. Bake for 15 minutes or until warmed through. Sprinkle with remaining parsley.

Tip: If you don’t have a tart pan with removable bottom, use a parchment paper–lined casserole dish.