Preheat oven to 425
Toss vegetables in olive oil and season with salt and pepper. Turn out onto baking sheet and roast for 30-40 minutes. Turning midway. Prepare crusts by placing flour and salt in food processor. Cut the very cold butter into 1/2 inch cubes. Add butter first then the cream cheese and herbs pulse to small peas. Add enough cream to bring the dough together. Roll out on floured surface to about 1/4 inch thick. Cut into circles about 1/2 inch larger than your ramekins. Bake at 375 until very lightly browned Set aside.