Roasted Vegetable Pie

1. 1

   Heat oven to 400u00b0F.

2. 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. 3

   With fork, randomly prick sides and bottom of pastry. Blind bake 15 minutes.

4. 4

   Meanwhile, place zucchini/squash and peppers in single layers on baking sheets; brush with olive oil and season with salt and pepper.

5. 5

   Bake pastry and vegetables on separate racks 10 minutes or until pastry is a golden and veggies are tender.

6. 6

   Brush pastry with one-quarter of garlic cheese spread. Layer with one-quarter of the veggies. Repeat layering, ending with the veggies.

7. 7

   Bake 15 minutes more. Let stand 10 minutes before serving.

No additional tips available.