Roasted Vegetable Tarts

Ingredients

• 1 medium eggplant (about 12 ounces), sliced 1/4 inch thick
• 2 medium Portobello mushrooms, caps only, sliced 1/4 inch thick
• 2 medium shallots, thinly sliced
• 1 medium red bell pepper, cut into 1/2-inch dice
• 1 medium zucchini, sliced crosswise 1/4 inch thick
• 2 tablespoons olive oil
• Salt
• Freshly ground pepper
• 4 ounces Roquefort or other blue cheese, crumbled
• 3 ounces cream cheese, softened
• 1 large egg
• 1 tablespoon freshly grated Parmesan cheese
• 2 prepared pie crusts, not in tins (15-ounce package)

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