Roasted Vegetable-Goat Cheese Crostata

Steps

• 1

  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.
• 2

  In small bowl, beat egg, whipping cream, thyme, 1/8 teaspoon salt and remaining 1/8 teaspoon pepper with whisk.
• 3

  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.
• 4

  Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean. Let stand 5 minutes before serving.