Roasted Vegetable Tart

By Jaclyn

Ingredients

• 1 medium eggplant, sliced 1/4 in thick
• 1 large onion, thinly sliced
• 1 medium red pepper, diced
• 1 medium zucchini, sliced crosswise, 1/2 in thick
• 2 T olive oil
• 4 oz cheddar cheese
• 3 oz cream cheese, softened
• 2 pie crusts

Preparation

Step 1

1. Preheat oven to 450 and place oven racks in upper and lower third of oven. Line 2 baking pans with aluminum foil.

2. In large pan, toss eggplant, onion, pepper, and zucchini with olive oil, salt, and pepper

3. Roast for 12 - 14 minutes, stirring once or twice until soft.

4. Using a mixer, beat cheese and cream cheese until smooth.

5. Place one pie crust on each sheet.

6. Divide cheese mixture and spread, leaving a 2 inch border

7. Arrange vegetables and fold dough up, partially covering and bake 20 - 25 or until golden.