Friday, March 14, 2014

Lenten fare - Roasted Vegetable Tarts

I hope everyone is having a fruitful Lenten season.  Tonight's Lenten fare is from an old Food & Wine magazine recipe.  I just make it from memory, so I do not know from what issue it was originally published.

Roasted Vegetable Tarts

1 pkg. refrigerator pie crusts
2 8-oz. cream cheese (I used Neufchatel), at room temp.
1 container crumbled Gorgonzola
2 eggs
a variety of assorted vegetables, like onions, peppers, mushrooms, garlic, celery, carrots, summer squash, whatever you like, cut into small pieces
olive oil
salt & pepper

Toss veggies with olive oil, salt & pepper.  Spread on baking sheets and roast at 375F for about 30 minutes.

Mix cream cheese, Gorgonzola and eggs until smooth.

Spray 2 baking sheets with nonstick spray.  Roll out one crust at a time.  Spread 1/2 of cream cheese mixture on crust, leaving about 2 inches from the edge.  Top with half the roasted vegetables.  Bring up and pinch-pleat edges of pie crust all around.  It will stand up a bit.  Repeat with other crust.

Bake for another 30 minutes or so, until crust has browned.

Bon appetit!
Bless us, O Lord,
and these Thy gifts,
which we are about to receive
through Thy bounty,
through Christ our Lord.