Directions

1. Preheat oven to 350°F.
2. Unroll crescent dough sheet and place in an 8" pie pan. Trim dough if needed. Bake until slightly golden, about 10 minutes, then let cool slightly.
3. Meanwhile, in a large bowl, combine cream cheese, Parmesan, Asiago, lemon juice, thyme and parsley. Season with salt and pepper and beat until mixture is very smooth.
4. Lay each vegetable on a cutting board and thinly slice each vegetable lengthwise into long thick strips, about 1/8" thick. (You should be able to bend them.) You will then want to stack your slices and trim one side so the slices have an even edge.
5. Spread cream cheese mixture on baked crescent crust. Roll one of the vegetable strips into a tight coil and place it in the center of the tart, even edge down. Arrange vegetable slices in tight concentric circles around the middle, alternating colors, until the tart is filled. Slightly press the vegetables into the cheese mixture to secure them. Drizzle the top with olive oil and season with salt and pepper.
6. Bake until the vegetables are tender and the crust is a deep golden, 35 to 40 minutes. Serve warm or at room temperature.