Roasted Vegetable Tarts

Name: Roasted Vegetable Tarts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 85 grams cream cheese, softened; 1 large egg; 340 grams medium eggplant (about , sliced 1/4 inch thick; 2 Tbsps olive oil; 1 Tbsp freshly grated Parmesan cheese; 2 prepared pie crusts, not in tins (15-ounce package); 2 mediums Portobello mushrooms, caps only, sliced 1/4 inch thick; 1 medium red bell pepper, cut into 1/2 -inch dice; 113 grams Roquefort or other blue cheese, crumbled; 6 servings Salt and freshly ground pepper; 2 mediums shallots, thinly sliced; 1 medium zucchini, sliced crosswise 1/4 inch thick

Roasted Vegetable Tarts requires around 45 minutes from start to finish. This recipe serves 6. One portion of this dish contains roughly 12g of protein, 31g of fat, and a total of 470 calories. Head to the store and pick up pie crusts, zucchini, eggplant, and a few other things to make it today.

Instructions

Place racks in the upper and lower thirds of the oven and preheat to 45

Equipment you will use

Oven

Line 2 baking sheets with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

In a large roasting pan, toss the eggplant, mushrooms, shallots, red bell pepper and zucchini with the olive oil and salt and pepper. Roast the vegetables for 12 to 14 minutes, stirring once or twice, until softened.

Ingredients you will need

Red Pepper

Salt And Pepper

Vegetable

Mushrooms

Olive Oil

Eggplant

Shallot

Zucchini

Equipment you will use

Roasting Pan

Using a handheld electric mixer, beat the Roquefort and cream cheese together until smooth.

Ingredients you will need

Cream Cheese

Roquefort Cheese

Equipment you will use

Hand Mixer

Add the egg and Parmesan; beat until blended.

Ingredients you will need

Parmesan

Egg

Place 1 pie crust on each baking sheet, unfold and pinch together any tears. Divide the cheese mixture between the crusts and spread it out, leaving a 2-inch border of dough. Arrange the roasted vegetables on top. Fold the dough up to partially cover the filling, crimping to seal the edges.

Ingredients you will need

Vegetable

Pie Crust

Cheese

Spread

Dough

Equipment you will use

Baking Sheet

Bake for 20 to 25 minutes, or until golden, reversing the pans halfway through cooking.

Equipment you will use

Oven

Serve the vegetable tarts warm.

Ingredients you will need

Vegetable

Wine Recommendation: Match the earthy tastes here with an herbal Australian Cabernet Sauvignon like the 1993 Hardys Coonawarra or the 1992 Chateau Tahbilk.

Ingredients you will need

Wine