This flaky crust folds around the tasty roasted vegetables.  What you can’t see is a wonderful blue cheese base that the vegetables are lying on.  I’ve included a recipe for the crust but you could easily use a ready made pie crust from your grocery store.  You can also vary the vegetables per your taste and availability.

Roasted Vegetable Tarts

1 small eggplant, cut into cubes
2 medium zucchini, cut into cubes
1/2 sweet onion, cut into cubes
1/2 bell pepper (I prefer red or yellow)
6 - 8 cherry tomatoes
2 Tbls. olive oil

2 ounces blue cheese (I love Stilton!)
1 1/2 ounces cream cheese
1 egg
2 tsp. Parmesan cheese

1 pie crust (recipe below)

1 egg beaten with 1/2 tsp. water

Toss the vegetables with the olive oil, place on a cooking sheet, salt and pepper and bake at 450 degrees for about 15 minutes, until softened.

In a small food processor or with a hand held beater, blend the blue cheese, cream cheese, egg and Parmesan.

Roll out the pie dough and place it on a baking sheet.  Spread the cheese mixture on the dough, leaving about a 1 to 2 inch border.  Pile on the vegetables.  Fold the dough up and over the vegetables.  Baste the dough with a beaten egg combined with a tsp. of water.  Bake for 20 to 25 minutes.

For the pastry:

1 cup flour
1/4 tsp. sugar
1 large pinch of salt
6 Tbls. cold unsalted butter, cut into bits
2 1/2 Tbls. ice water

In a food processor, combine the flour, sugar and salt.  Add the butter and pulse until the mixture resembles coarse meal.  Add 2 1/2 Tbls. of the water and pulse just until the pastry comes together; add more water if necessary.  On a lightly floured surface, shape the pastry into a disk, wrap in plastic and refrigerate until chilled, about 30 minutes.  The pastry can be refrigerated for up to 2 days or frozen for up to 1 month.

Tags: roasted vegetables, tart