Friday, January 14, 2011

Roasted Veggie Tart

1 premade refrigerated pie crust or homemade dough for 1 crust
8 oz cream cheese
1/2 c mozzarella cheese
1/2 c gorgonzola or blue cheese
1/2 c roasted fresh tomatoes
2 c roasted veggies (onions, squash,  broccoli, peppers, etc)
1 head roasted garlic
1 egg, beaten
Dried chopped onion, sesame seeds, kosher salt, sesame seeds, poppy seeds, etc.

Heat oven to 375 degrees.

In a food processor, blend mozzarella cheese, tomatoes and roasted garlic.

Unroll crust on an ungreased cookie sheet (or roll dough to 1/8" thickness if you made your own and transfer to sheet). Spread cream cheese mixture in center of crust leaving 1-2" around the edges. Top with gorgonzola or blue cheese and the roasted vegetables.

Fold the bare crust over the toppings, making a fold every 2" to make it circular. Brush the crust with egg and sprinkle with dried onion/seeds.

Bake until the crust is golden brown and filling is bubbly, about 20-25 minutes.

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