Roasted Vegetable Galette

serves 6-8

• 6 oz. feta, at room temperature
• 3 oz. cream cheese, at room temperature
• 1 pie crust (Trader Joe’s)
• 3 heaping tablespoons chimichurri sauce
• 3 cups roasted vegetables (onions, zucchini & tomato)
• olive oil
• fresh cracked pepper
• 1 egg white

In a mini food processor, blend feta and cream cheese until smooth. Set aside. 

Preheat the oven to 375 F.  Roll out the dough on a lightly floured surface into a 16-inch round. Transfer dough to a parchment-lined baking sheet. 

Spread whipped feta on the pie crust, leaving at least a 2-inch border. Evenly dot the top of the cheese with chimichurri.  Place roasted vegetables on top of the cheese, making sure to create an even layer. Add another few dots of chimichurri on the top if it pleases you. Season with pepper and a light drizzle of olive oil. 

Fold the edge of the dough over the vegetables, pleating the dough as you go. Brush the dough with the egg white. 

Bake until the crust is golden, about 40-45 minutes. Remove form the oven and allow to cool for 10 minutes before slicing. Add crumbled feta to the top if your heart desires or if you want a little more visual interest.