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end of summer veggie tart
european cutie
2 tarts (12 servings)
BeginnerWell sad to say, it's the end of summer, here is a great healthy dinner recipe full of veggies! I am seeing alot of friends with gardens and an over abundance of veggies, here is a perfect way to use them up for dinner enjoy! ♥
Total Steps
5
Ingredients
11
Tools Needed
1
Ingredients
- 1 eggplant, cut into 1/4-inch slices
- 2 portabello mushrooms, sliced
- 1 red bell pepper, cut into 1/2-inch slices
- 1 zucchini, cut into 1/4-inch slices
- 2 tablespoons olive oil
- salt & pepper
- 4 ounces blue cheese, crumbled
- 3 ounces cream cheese, softened
- 1 large egg
- 1 tablespoon grated Parmesan cheese
- 2 refrigerated pie crusts
Instructions
1
Step 1
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.
2
Step 2
2. Beat blue cheese and cream cheese in bowl until smooth. Add egg and Parmesan and beat until blended.
3
Step 3
3. Unfold each pie pastry on baking sheet and pinch any tears. Spread 1/2 of the cheese mixture to within 2 inches 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.
4
Step 4
4. Preheat oven to 400 degrees. Bake for 20 minutes or until the pastry is brown.
5
Step 5
5. Cut into wedges and serve warm.enjoy! ♥