Roasted Vegetable And Boursin Pie Food

ROAST VEG, BOURSIN AND SALSA VERDE TART

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Put the swede on one side of a large non- stick baking tray and the beetroot on the other. Season well, drizzle with oil then roast for 20 minutes. Toss, then add the peppers, onion and thyme. Roast for 30-40 minutes or until the swede and beetroot are charred at the edges and cooked through. Pour over the vinegar, toss and cool.
• Gently roll the pastry until large enough to cut a circle around a dinner plate. Cut the circle and move onto a baking-paper-lined tray. Use the back of a knife to mark a border 2cm from the edge, then use a fork to prick the centre all over. Cut shapes from the trim of the pastry and add to the baking sheet. Brush with the egg and bake in the oven for 20 minutes or until puffed and golden, pushing down the middle if it puffs up. Cool.
• Whizz the salsa verde ingredients in a food processor with a little seasoning until smooth.
• Mix together the Boursin and crème fraîche with a little salt and lots of black pepper.
• Put the pastry circle onto a serving platter, then spread the cheese mixture over the middle. Pile on the roasted veg, topping with the pastry off-cuts. Spoon over some of the salsa verde and serve the rest in a bowl.

RAINBOW ROSE VEGGIE TART

Steps:

• Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight.
• Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool.
• In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth.
• Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll.
• Spread the cheese mixture on top of the tart base.
• Take one slice of a vegetable and roll it up very tightly-this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.
• Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes.

ROASTED VEGETABLE-CHEESE PIE

Steps:

• Preheat oven to 400°.
• Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes.
• Remove from oven. Increase oven temperature to 450°.
• Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake for 15 minutes or until vegetables are tender.
• Remove vegetable mixture from oven. Add olives and tomato; toss gently.
• Reduce oven temperature to 375°.
• Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

ROASTED VEGETABLE AND BOURSIN PIE

Steps:

• Preheat oven to 450 F. Cut squash, peppers, and onion into bite-size pieces. Place in a large mixing bowl and coat well with Italian salad dressing (more or less to taste). Turn out onto a large cookie sheet or flat baking tray. Bake uncovered in preheated oven for 15-20 minutes until tender. Stir halfway through baking. When done, take out and set aside.
• Cut the butternut squash into bite-size pieces; place on cookie sheet. Drizzle with honey and olive oil, coating well. Place in oven when squash, peppers, and onion mixture is done. Cook for 15 minutes until tender. Remove from oven and mix with other vegetables in a large bowl.
• Reduce oven temperature to 375 F. In a large bowl, mix softened Boursin with cream cheese until smooth. Unfold the pie crust and place one in a large pie pan, spread 1/2 the cheese mixture onto the bottom pie crust.
• Place the vegetable over the cheese mixture. Take the remaining cheese mixture and drop spoonfuls onto the top of the vegetable, making sure to distribute over all the vegetables.
• Top with second pie crust. Crimp edges and put 6 cuts into the crust (to vent).
• Place in the middle of the oven and bake for 40 - 45 minutes until the crust is golden.
• Let stand for 10 minutes. Cut into wedges and serve warm.