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Vegetables & Salads :: Roast Vegetable Tarts with Blue Cheese
2 medium zucchini
1 punnet cherry tomatoes
2 witloof, halved lengthwise
7 mushrooms (eggplant can also be used)
2 Tbsp extra virgin olive oil
Salt & pepper
125g blue cheese, crumbled
90g softened cream cheese
1 Tbsp grated parmesan
1 large egg
2 sheets frozen shortcrust pastry
18 black olives
Combine vegetables in baking tray, toss with oil and season with salt and pepper. Bake at 220C for 12 mins, stirring once. Combine cheeses in a bowl and beat until smooth. Stir in egg. Lay one pastry sheet on work surface and cut off corners to make a rough circle. Spread with half cheese mixture leaving a 5cm border and top with half the vegetables and half the olives. Repeat with remaining ingredients. Bake 20 mins or until golden. Serve warm.
Other Vegetables & Salads recipes: Corn Fritters with Avocado Salsa, Pepper Salad, Mediterranean Couscous Salad, Stuffed Eggplant, Asparagus & Green Bean Stirfry, Mushrooms in Garlic, Spicy Spinach with Yoghurt, Tomato Flan, Spanakopita, Roast Vegetable Tarts with Blue Cheese, Warm Pumpkin, Feta & Spinach Salad
