Roasted Vegetable Tart Becky Grasso

Heat oven to 450°.

1 med. zucchini-sliced 1/4" thick 2 Tbsp. olive oil

1 med. red or yellow pepper cut in pieces ½ tsp. Salt

1 sm. red onion cut in thin wedges ½ tsp. Pepper

4 large button mushroom caps, sliced 1/4" thick

1- 8 oz. Pkg. Frozen Artichoke Hearts (optional)

1-15 oz. Pkg. unbaked pie crusts

1-5 oz. Container semi-soft garlic & herb cheese

1-3 oz. Pkg. Cream cheese softened

2 tsp. Milk

2 Tbsp. grated Parmesan cheese

Combine zucchini, sweet pepper strips onion wedges and mushroom slices in a large shallow baking pan. Drizzle with oil - sprinkle with salt and pepper. Toss to coat. Bake uncovered for 12 to 14 minutes or until tender.

Meanwhile cook artichoke hearts according to package directions. Drain. Cut any large artichokes. Stir into roasted vegetable mixture and set aside.

Reduce oven temperature to 400°.

Unfold pie crusts according to package directions. Beat together cheese with garlic and herbs and cream cheese with an electric mixer until smooth. Spread cheese mixture over 1 pie crust. Add vegetables. Fold dough up and over to partially cover the filling. Brush edges with milk and spread with Parmesan cheese and bake about 20 minutes or until golden.

Let stand on baking sheet for 20 minutes or on a wire rack for 10 minutes. Cut into wedges to serve. (Could make two to make an appetizer).