Roasted Vegetable Tart

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1 zucchini, sliced
1 yellow pepper, sliced
1 red onion, sliced
2 cups sliced mushrooms
2 tablespoons olive oil
1 teaspoon kosher salt
2 frozen pie shells, defrosted
1 (5-ounce) container semisoft garlic and herb cheese
1 (3-ounce) package cream cheese
1 tablespoon milk
2 tablespoons grated Parmesan cheese

Preheat oven to 450 degrees. Toss zucchini, pepper onion and mushrooms with olive oil and salt. Bake, uncovered, for 15 minutes, stirring once.

Reduce oven to 400 degrees. Lightly grease 2 baking sheets. Roll out 1 pie crust on each sheet, smoothing down crimped pieces.

In a medium bowl, beat together semisoft cheese and cream cheese. Divide mixture among 2 crusts, covering center only. Cover with vegetable mixture. Fold edges over to partially cover filling. Brush with milk and sprinkle with Parmesan

Bake for about 20 minutes, or until crust is golden.

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