Roasted Veggie Tarts
Ingredients
Vegetables
Cheese Filling
Crust
Instructions
- 1
Place racks in the upper and lower thirds of the oven and preheat to 450°F. Line 2 baking sheets with foil.
- 2
In a large roasting pan, toss the veggies with olive oil, salt and pepper. Roast for 12-14 minutes, stirring once or twice, until softened.
- 3
Using a handheld electric mixer, beat the blue cheese and cream cheese together until smooth. Add the egg and Parmesan and beat until blended.
- 4
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" border of dough. Arrange the roasted veggies on top. Add cooked meat, if desired. Fold the dough up to partially cover the filling, crimping to seal the edges.
- 5
Bake for 20-25 minutes.
💡 Cook's Notes
For a wine pairing, try an earthy tasting Australian Cabernet like '93 Hardys Coonawarra, or '92 Chateau Tahbilk.
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