Roasted Vegetable Pie

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READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    sheet frozen puff pastry, thawed
  • 9
    zucchini or 9 yellow squash, thinly sliced lengthwise
  • 2
    red peppers, cut into 1 inch strips
  • 14
  • 1
    (6 1/2 ounce) package garlic & herb spreadable cheese
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DIRECTIONS

  • Heat oven to 400°F.
  • 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.
  • With fork, randomly prick sides and bottom of pastry. Blind bake 15 minutes.
  • Meanwhile, place zucchini/squash and peppers in single layers on baking sheets; brush with olive oil and season with salt and pepper.
  • Bake pastry and vegetables on separate racks 10 minutes or until pastry is a golden and veggies are tender.
  • Brush pastry with one-quarter of garlic cheese spread. Layer with one-quarter of the veggies. Repeat layering, ending with the veggies.
  • Bake 15 minutes more. Let stand 10 minutes before serving.
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