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