Roasted Vegetable Pie

Submitted by Dezzy

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

 

• Ready In: 1hr 25mins
• Ingredients: 5
• 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 1/2 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.