Serve small wedges as an appetizer or large wedges for a vegetarian main dish.

　　

Ingredients

makes 8 main-dish servings or 16 thin appetizer servings

　　1 pound regular or Japanese eggplant, cut into 1/2-inch cubes

　　2 medium portobello mushrooms, halved and cut into 1/4-inch slices

　　1 small red onion, cut vertically into thin wedges

　　1 medium red bell pepper, cut into 1/2-inch squares

　　1 medium (4 ounces) yellow squash, cut into 1/2-inch cubes

　　2 garlic cloves, minced

　　2 to 3 tablespoons olive oil

　　1 teaspoon kosher salt

　　Freshly ground black pepper

　　4 ounces Gorgonzola, crumbled

　　3 ounces cream cheese, softened

　　1 egg

　　2 tablespoons freshly grated Parmesan

　　Flaky Pastry (page 37)

　　1 tablespoon fresh rosemary leaves

　　

Step 1

Position the oven racks so that they are evenly spaced, with the second rack in the center of the oven. Preheat the oven to convection roast at 450°F. Cover a rimmed cookie sheet (half sheet pan) with foil and coat with nonstick spray.

　　

Step 2

In a large bowl, toss the eggplant, mushrooms, onion, pepper, squash, and garlic with the olive oil. Spread the vegetables on the prepared pan in an even layer and sprinkle with salt and pepper. Roast on the top rack in the oven for 15 to 20 minutes, until the vegetables are tender. Reduce the oven temperature to convection bake at 375°F.

　　

Step 3

Blend together the Gorgonzola, cream cheese, egg, and Parmesan in a small bowl until smooth.

　　

Step 4

Roll half of the pastry out to make a 14-inch round. Fit it into the bottom and sides of an 11-inch tart pan. Sprinkle with rosemary and gently press it into the dough. Spread half of the cheese mixture over the dough. Arrange the roasted vegetables on top. Top this with the egg-cheese mixture. Roll the remaining half of the pastry into a 12-inch round and fit it over the filling so it covers the pie. Brush the edges of the bottom crust with water and crimp the top and bottom edges together to seal. Pierce the top crust a few times with the tip of a knife to make steam vents. Bake the tart on the center rack of the oven until golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.