Roasted Vegetable Pie

Name: Roasted Vegetable Pie
Ingredients: 1 sheet frozen puff pastry, thawed; 9 zucchini or 9 yellow squash, thinly sliced lengthwise; 2 red peppers, cut into 1 inch strips; 1/4 cup olive oil; 1 (6 1/2 ounce) package garlic & herb spreadable cheese

5 ingredients

7 steps

Ingredients

1 sheet frozen puff pastry, thawed
9 zucchini or 9 yellow squash, thinly sliced lengthwise
2 red peppers, cut into 1 inch strips
1/4 cup olive oil
1 (6 1/2 ounce) package garlic & herb spreadable cheese

Directions

1

Heat oven to 400°F.
2

On lightly floured surface, roll pastry into a 16-inch square. Press into bottom and up sides of a 9-inch springform pan. Fold over edges; flute if desired.
3

With fork, randomly prick sides and bottom of pastry. Blind bake 15 minutes.
4

Meanwhile, place zucchini/squash and peppers in single layers on baking sheets; brush with olive oil and season with salt and pepper.
5

Bake pastry and vegetables on separate racks 10 minutes or until pastry is a golden and veggies are tender.
6

Brush pastry with one-quarter of garlic cheese spread. Layer with one-quarter of the veggies. Repeat layering, ending with the veggies.
7

Bake 15 minutes more. Let stand 10 minutes before serving.