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Rustic Roasted Vegetable Tart

Rustic Roasted Vegetable Tart

Sweet potatoes, onion, parsnips and bell pepper enveloped in perfectly cooked puff pastry.

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servings Makes 8 servings 8
preparation time PREP 20 minutes
total time TOTAL Under 30 minutes

Ingredients

  • 2 sweet potatoes, peeled and cut into 1-inch chunks
  • 1 red onion, cut into 8 wedges
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 4 tablespoons olive oil
  • 4 garlic cloves, minced
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ teaspoon minced fresh rosemary
  • ½ (17-ounce) frozen puff pastry sheet (1 sheet), thawed

Directions

  1. Heat oven to 400°F. In large bowl, combine sweet potatoes, onion, parsnips, red bell pepper, oil, garlic, salt and pepper. Place in large rimmed baking pan. Bake 30 to 40 minutes or until vegetables are tender and golden brown.
  2. Remove from oven and toss with rosemary. Increase oven temperature to 450°F. Roll pastry sheet to form a rectangle. Spoon vegetable mixture over puff pastry, leaving 1-inch border around edges. Fold edges of pastry over filling leaving center uncovered.
  3. Bake 20 to 25 minutes or until crust is golden brown.

RECIPE NUTRITION INFORMATION

Per Serving

Calories250

Protein4g

Carbohydrates29g

Fiber3g

Sugars4g

Fat14g

Cholesterol0mg

Sodium240mg

Saturated Fat2g

REVIEWS OF THIS RECIPE

Rustic Roasted Vegetable Tart