Roasted Vegetable Pie - cooking recipe

Ingredients

1 sheet frozen puff pastry, thawed
9 zucchini or 9 yellow squash, thinly sliced lengthwise
2 red peppers, cut into 1 inch strips
1/4 cup olive oil
1 (6 1/2 ounce) package garlic & herb spreadable cheese

Preparation

Heat oven to 400\u00b0F.
On lightly floured surface, roll pastry into a 16-inch square. Press into bottom and up sides of a 9-inch springform pan. Fold over edges; flute if desired.
With fork, randomly prick sides and bottom of pastry. Blind bake 15 minutes.
Meanwhile, place zucchini/squash and peppers in single layers on baking sheets; brush with olive oil and season with salt and pepper.
Bake pastry and vegetables on separate racks 10 minutes or until pastry is a golden and veggies are tender.
Brush pastry with one-quarter of garlic cheese spread. Layer with one-quarter of the veggies. Repeat layering, ending with the veggies.
Bake 15 minutes more. Let stand 10 minutes before serving.