This is a go-to dinner when we're "meated-out." I use whatever roastable veggies and herbs that I have, even if it's weird. Tonight it was butternut, fennel and mushrooms. I always use half a block of softened cream cheese on the crust. Lemon juice and zest are a must. I often put grated cheddar on top before I fold up the crust.
This is a great recipe, as I throw in any veggies that I might have around and use any flavorful soft cheese. Always delicious ad a crowd pleaser.
SO GOOD! I'm eating leftovers for lunch right now. This is one is a keeper.
In response to Hunarymary: 375 is the temperature to roast the vegetables first. Then turn it up to 400 for the pastry. The 13x18 baking sheet is to roast the vegetables beforehand.
I'm a bit confused. In the beginning of the recipe it says to heat oven to 375 degrees but under the pastry, it says 400 degrees but does not give directions to bake the pastry first - is there something missing?? Also rolling out instructions are for a circle but the directions use a 13x18 baking sheet.
Those who made it what temperature and shape of pan did you use??
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