Ingredients
1 1/4
cups thinly sliced fingerling potatoes
1 1/4
cups small fresh cauliflower florets
1
cup coarsely chopped red onion
1
cup coarsely chopped red bell pepper
1/2
cup diagonally sliced carrots
2
large cloves garlic, finely chopped
4 1/2
teaspoons olive oil
1/4
teaspoon salt
1/4
teaspoon pepper
1
egg
1/2
cup whipping cream
2
teaspoons chopped fresh or dried thyme leaves
1/8
teaspoon salt
1/8
teaspoon freshly ground pepper
1
refrigerated pie crust, softened as directed on box
1/3
cup crumbled chèvre (goat) cheese
Preparation
Heat oven to 450°F. In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange vegetables in single layer in ungreased 15x10x1-inch pan. Roast uncovered 20 minutes or until tender and lightly browned. Cool to room temperature, about 15 minutes. Reduce oven temperature to 425°F.
In small bowl, beat egg, whipping cream, thyme, 1/8 teaspoon salt and remaining 1/8 teaspoon pepper with whisk.
Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan. Spoon roasted vegetables in center of crust, leaving 1 1/2-inch border around edge. Fold crust border over filling, pleating crust and pressing gently to seal. Carefully pour cream mixture over vegetables. Sprinkle with cheese.
Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean. Let stand 5 minutes before serving.
