Roasted Vegetable Pie

Layers of puffed pastry with squash and or zucchini, cheese, peppers. This tastes great, I got it out of a magazine.

• Ready In: 1 hr 25 mins
• Serves: 8

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 1/2ounce) 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.