Toss together these super-quick, super-delish vegetarian tarts for a winning Meatless Monday recipe!
Don’t have Parmesan? Toss in Cheddar cheese instead for a mild, kid-friendly flavor.
Turn these mini tarts into a single large tart by using a 9-inch tart pan or pie plate. Press crescent dough in bottom and up side of pan to form crust, pressing perforations to seal, or use 1 Pillsbury® refrigerated pie crust instead. Spoon vegetable mixture into crust and top with cheeses. Bake 20 to 25 minutes until golden brown. Cut into 4 to 6 wedges to serve.
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