Recipe

Roasted Vegetable Tarts Recipe

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Ingredients

Directions

Step #1 Place racks in the upper & lower thirds of the oven & preheat to 450°.
Step #2 Line 2 baking sheets with foil wrap.
Step #3 In a large roasting pan, mushrooms, shallots, toss the eggplant, red bell pepper & zucchini with the olive oil & salt & pepper.
Step #4 Roast the vegetables for 12 to 14 mins, stirring once or twice, until softened.
Step #5 Using a handheld electric mixer, beat the Roquefort & cream cheese together until smooth.
Step #6 Add the egg & Parmesan; beat until mixed.
Step #7 Place 1 pie crust on each baking sheet, unfold & pinch together any tears.
Step #8 Divide the cheese mixture between the crusts & spread it out, leaving a 2-inch border of dough.
Step #9 Arrange the roasted vegetables on top.
Step #10 Fold the dough up to partially cover the filling, crimping to seal the edges.
Step #11 Bake for 20 to 25 mins, or until golden, reversing the pans halfway through cooking.
Step #12 Serve the vegetable tarts warm.
Step #13 Wine Recommendation: Match the earthy tastes here with an herbal Australian Cabernet Sauvignon like the 1993 Hardys Coonawarra or the 1992 Chateau Tahbilk.
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