Updated: May 5
1 package puff pastry or pie crust (here's a good recipe I'll demo during the class) 1 cup crumbled goat cheese
1 cup crumbled feta cheese
1 cup heavy cream
1 teaspoon fresh thyme or rosemary or 1/2 teaspoon dried herbs.
2-3 cups (combined) chopped veggies such as: mushrooms, zucchini, onions, scallions, sweet potatoes, spinach, olives, broccoli, cauliflower and sun dried tomatoes
1-3 tablespoons olive oil
Thaw the pastry shells at room temperature for an hour.
Preheat the oven to 400°F.
Prepare veggies: sweet potatoes and should be diced, zucchini should be sliced, broccoli and cauliflower should cut into very small florets, tossed with 1-2 tablespoon olive oil, and roasted in the oven for 20-30 minutes. Onions should be sliced and caramelized in a pan for 20 minutes. mushrooms should be sliced and sautéed in pan with olive oil for 10 minutes.
Place the pastry shells onto a lightly floured surface. Fill pastry onto a round or square baking dish and press down and to fit onto the dish.
Bake the dough for 10 minutes, and remove from oven to cool for 10 minutes.
Top each pastry with crumbles cheeses. In a separate bowl combine heavy cream and egg and whisk thoroughly. Add herbs and mix. Pour cream mixture onto the cheeses. Top with veggies and bake for 45-60 minutes until top is golden and pastry is cooked through.