Roasted Vegetable Pie

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.