Roasted Vegetable Tart

Name: Roasted Vegetable Tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1 medium eggplant, (cut into ¼ inch slices); 2 large portobello mushrooms, (sliced); 1 medium red bell pepper, (cut into ½ inch slices); 1 medium zucchini, (cut into ¼ inch slices); 2 tablespoons olive oil; salt and pepper, (to taste); 4 ounces blue cheese, (crumbled); 3 ounces cream cheese , (softened); 1 large egg; 1 tablespoon grated Parmesan cheese; 2 round refrigerated pie crusts

This tart is easy to assemble and is wonderful cut into wedges for appetizer bites. Everyone loves it!

⏱️ 55 menit 🔪 Persiapan: 20 menit 🔥 Masak: 35 menit 📊 Sedang 👁️ 3 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

12 porsi

1 medium eggplant, (cut into ¼ inch slices)
2 large portobello mushrooms, (sliced)
1 medium red bell pepper, (cut into ½ inch slices)
1 medium zucchini, (cut into ¼ inch slices)
2 tablespoons olive oil
salt and pepper, (to taste)
4 ounces blue cheese, (crumbled)
3 ounces cream cheese , (softened)
1 large egg
1 tablespoon grated Parmesan cheese
2 round refrigerated pie crusts

Langkah-langkah

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.
Beat blue cheese and cream cheese in bowl until smooth. Add egg and Parmesan and beat until blended.
Preheat oven to 400℉.
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.
Bake for 20 minutes or until the pastry is brown.
Cut into wedges and serve warm.