End Of Summer Veggie Tart Recipe

Name: End Of Summer Veggie Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant cut into 1/4-inch slices; 2 portabello mushrooms sliced; 1 red bell pepper cut into 1/2-inch slices; 1 zucchini cut into 1/4-inch slices; 2 tablespoons olive oil; salt; pepper; 4 ounces blue cheese crumbled; 3 ounces cream cheese softened; 1 large egg; 1 tablespoon grated Parmesan cheese; 2 refrigerated pie crusts

Servings: persons

1 eggplant cut into 1/4-inch slices
2 portabello mushrooms sliced
1 red bell pepper cut into 1/2-inch slices
1 zucchini cut into 1/4-inch slices
2 tablespoons olive oil
salt
pepper
4 ounces blue cheese crumbled
3 ounces cream cheese softened
1 large egg
1 tablespoon grated Parmesan cheese
2 refrigerated pie crusts

1
1. Toss eggplant, mushrooms, bell pepper and zucchini with olive oil in large roasting pan. Season with salt and pepper. Roast for 12-15 minutes at 450 degrees, or until the vegetables are tender, stirring once or twice.
2
2. Beat blue cheese and cream cheese in bowl until smooth. Add egg and Parmesan and beat until blended.
3
3. Unfold each pie pastry on baking sheet and pinch any tears. Spread 1/2 of the cheese mixture to within 2 inches of the edge of each pastry. Arrange vegetables over the cheese and fold the pastry over from the edges, making a lip around the pastry so that it partially covers the filling.
4
4. Preheat oven to 400 degrees. Bake for 20 minutes or until the pastry is brown.
5
5. Cut into wedges and serve warm.enjoy!

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 eggplant cut into 1/4-inch slices, 2 portabello mushrooms sliced, 1 red bell pepper cut into 1/2-inch slices, 1 zucchini cut into 1/4-inch slices, and more.

Yes, End Of Summer Veggie Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

End Of Summer Veggie Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions