|
| 1 |
medium
eggplant, sliced into 1/4-inch-thick pieces |
| 4 |
large
cremini or other wild mushrooms, caps only, sliced 1/4-inch
thick |
| 2 |
medium
shallots, cut into a fine dice |
| 1 |
medium
red bell pepper, cut into 1/2-inch dice |
| 1 |
medium
zucchini, sliced crosswise 1/4-inch thick |
| 2 |
tablespoons
olive oil |
|
|
Salt and freshly cracked black pepper |
| 4 |
ounces
herbed goat cheese, crumbled |
| 1 |
tablespoon
Asiago cheese |
| 2 |
eggs |
| 2 |
sheets
prepared pie crust dough |
| 1 |
teaspoon
water |
|
|
|
Preheat
the oven to 450°. Use two baking sheets or baking pans coated
with DuPont SilverStone® non-stick. Set aside.
In
a large, roasting pan coated with DuPont SilverStone® non-stick,
toss the eggplant, mushrooms, shallots, red pepper, and zucchini
with the olive oil. Season with salt, and pepper. Roast the vegetables
for 12 to 14 minutes, stirring once or twice, until tender; set
aside. In a mixing bowl, beat the goat cheese with 1 of the eggs
and the Asiago, until well- blended.
Roll the pastry sheets out to 1/8-inch thickness. Arrange 1 pie
crust on each baking sheet. Spread the cheese mixture on each crust,
leaving a 2-inch border of dough. Place the roasted vegetables on
top. Fold the dough to partially cover the filling, crimping to
seal the edges. Mix the remaining egg with the water and then brush
enough over the crusts to cover. Bake for 20 to 25 minutes or until
the crusts are golden brown. Let cool slightly and then wrap in
foil to take to the picnic warm. To serve, cut into thin wedges.
|
|
