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Roasted
Vegetable Tart |
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A great
happy-hour treat!
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1
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eggplant, cut into ¼" slices |
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2
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portobello mushrooms, sliced |
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1
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red
bell pepper, cut into ½" slices |
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1
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zucchini, cut into ¼" slices |
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2
Tbs |
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olive oil |
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salt
and pepper to taste |
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4
oz |
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blue
cheese, crumbled |
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3
oz |
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cream cheese, softened |
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1
large |
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egg |
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1
Tbs |
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grated Parmesan cheese |
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2
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refrigerated pie crusts |
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1 |
Toss
eggplant, mushrooms, bell pepper and zucchini
with olive oil in large roasting pan. Season
with salt and pepper. Roast for 12-15 minutes at
450 degrees, or until the vegetables are tender,
stirring once or twice. |
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2 |
Beat blue
cheese and cream cheese in bowl until smooth.
Add egg and Parmesan and beat until blended. |
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3 |
Unfold each
pie pastry on baking sheet and pinch any tears.
Spread ½ of the cheese mixture to within 2" of
the edge of each pastry. Arrange vegetables over
the cheese and fold the pastry over from the
edges, making a lip around the pastry so that it
partially covers the filling. |
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4 |
Preheat oven
to 400 degrees. Bake for 20 minutes or until the
pastry is brown. |
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5 |
Cut into
wedges and serve warm. |
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Servings: 12 |
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Cooking Tips |
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**Try using goat
cheese in place of the blue cheese!
NOTE: This was one of the items we
prepared and tested when we were helping to put together
the Junior League of San Diego's Cookbook:
California Sol Food. This one was a big hit
with our raters. |
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All Rights Reserved.
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