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Roast Vegetable Tarts with Blue Cheese


2 medium zucchini, cut into 1 cm slices
1 punnet cherry tomatoes
2 endive, halved lengthwise
2 tablespoon extra virgin olive oil
salt and freshly ground black pepper
125 g blue cheese, crumbled
90 g cream cheese, softened
1 tablespoon freshly grated parmesan cheese
1 large egg
2 sheets frozen shortcrust pastry, defrosted
18 black olives, pitted
Different vegetables, such as mushrooms and eggplant, may be used.

Combine the vegetables in a baking dish, toss with oil and season with salt and pepper. Bake in a 220oC oven for 12 minutes, stirring once. Combine the cheeses in a bowl and beat until smooth. Stir in the egg. Lay one pastry sheet on a work surface, cut off the corners to make a rough circle. Spread with half the cheese mixture, leaving a 5 cm border, and top with half the vegetables and half the olives. Fold the edges over, crimping to seal. Repeat with remaining ingredients. Bake for 20 minutes, or until golden. Serve warm.

Makes 4 to 6 servings.




STACKS, The Art of Vertical Food

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