Roasted Vegetable Tart

Langkah-langkah

1. Toss the 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.
2. Beat blue cheese and cream cheese in bowl until smooth. Add egg and Parmesan and beat until blended.
3. Preheat oven to 400℉.
4. Unfold each pie pastry on baking sheet and pinch any tears. Spread ½ of the cheese mixture to within 2 inches of the edge of each pastry. Arrange ½ 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.
5. Bake for 20 minutes or until the pastry is brown.
6. Cut into wedges and serve warm.