Name: Golden Veggie Tartlets with Blue Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 1 medium eggplant (about 12 ounces), sliced 1/4 inch thick; 2 medium Portobello mushrooms, caps only, sliced 1/4 inch thick; 2 medium shallots, thinly sliced; 1 medium red bell pepper, cut into 1/2-inch dice; 1 medium zucchini, sliced crosswise 1/4 inch thick; 2 tbsp olive oil; Salt; Freshly ground pepper; 4 oz Roquefort or other blue cheese, crumbled; 3 oz cream cheese, softened; 1 large egg; 1 tbsp freshly grated Parmesan cheese; 2 packages prepared pie crusts, not in tins (15-ounce package)

Golden Veggie Tartlets with Blue Cheese

These savory tarts feature roasted eggplant, mushrooms, peppers, and zucchini on a creamy blue cheese base, all wrapped in a golden, flaky crust.

Prep20 min

Cook35 min

Total55 min

DifficultyEasy

Servings6

Roasting vegetables brings out their natural sweetness and adds a smoky depth that pairs beautifully with the tangy richness of blue cheese. These individual tarts are simple to assemble using store-bought pie crusts, making them a perfect choice for a weeknight dinner or a festive appetizer.

The combination of creamy cheese, tender roasted vegetables, and flaky pastry is irresistible. Serve them warm straight from the oven, and watch them disappear in minutes.

Method

Preheat the oven to 450°F. Place racks in the upper and lower thirds of the oven. Line two baking sheets with aluminum foil.
In a large roasting pan, combine the eggplant, mushrooms, shallots, red bell pepper, and zucchini. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Roast the vegetables for 12 to 14 minutes, stirring once or twice, until they are softened and lightly browned. Remove from the oven and set aside.
In a mixing bowl, beat the Roquefort and cream cheese together with an electric mixer until smooth. Add the egg and Parmesan, and beat until well combined.
Place one pie crust on each prepared baking sheet. Unfold the crusts and gently press together any tears.
Divide the cheese mixture evenly between the two crusts, spreading it out, leaving a 2-inch border of dough around the edges.
Arrange the roasted vegetables evenly over the cheese mixture on each tart.
Fold the edges of the dough up over the filling, pleating and crimping to seal. The center of the tart will remain open.
Bake for 20 to 25 minutes, until the crust is golden and the filling is bubbly. Halfway through baking, reverse the pans (swap top and bottom) for even browning.
Let the tarts cool for a few minutes, then slice and serve warm.

💡 Tips

For a milder flavor, use a young blue cheese like Gorgonzola dolce.
Make sure the cream cheese is softened to room temperature for a smooth filling.
If you prefer, you can assemble the tarts ahead and refrigerate, then bake just before serving.

Inspired by a recipe from Food & Wine

Golden Veggie Tartlets with Blue Cheese

Ingredients

Method

💡 Tips

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