Roasted Veggie Galette

This was so much easier than I thought it was going to be. You could make it harder on yourself and make your own pastry dough, but really, no need to.

Now that I did a test run I am excited to make it again with some of the vegetables that came in my Farm Fresh box.

All you do is roast a bunch of veggies, drizzled with olive oil and showered lightly with salt and pepper in a 400 degree oven for 20 minutes. I used red and yellow peppers, zucchini and onion. You could use eggplant, mushrooms, leeks, yellow squash, anything really.

Prepare a baking sheet with your pie dough, spread a generous layer of cream cheese and then follow up with a generous dollop of Boursin garlic and herb cheese. Top with the veggies and then pull up the edges of the pie dough around the vegetables to make a rustic little pie. Brush the pie dough with milk and sprinkle with parmesan. Pop back in the 400 degree oven for another 20 minutes and prepare to wow the socks off of your guests, or just eat it all by yourself. No need to share something so good!




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