Instructions
- Preheat oven to 375°F. Toss together carrots, parsnips, sweet potato, olive oil, salt and pepper; spread on baking sheet.
- Roast for about 35 minutes or until tender-crisp. Let cool completely.
Crumb Crust
- Meanwhile, in food processor, pulse flour, granola and salt to combine.
- Add butter; pulse until mixture resembles coarse meal with a few larger pieces. Add ice water; pulse until dough forms a ball.
- Transfer dough onto lightly floured work surface. Roll out into 12- x 8-inch rectangle.
- Transfer to 11- x 7-inch tart pan with removable bottom, pressing to fit and adhere to pan.
- Freeze for 15 to 20 minutes or until pastry is firm.
- Prick bottom of pastry with fork. Cover with foil and fill with baking weights or dried beans.
- Bake for 25 minutes; remove foil and weights. Bake for about 10 minutes or until light golden brown. Let cool completely.
Filling
- Using hand mixer, beat cream cheese, goat cheese, cream, half of the parsley, tarragon and mustard until fluffy.
- Spread evenly over bottom of tart shell.
- Arrange vegetables over filling; sprinkle with granola.
- 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.