Rustic Roasted Vegetable Tart

sweet potatoes, peeled and cut into 1-inch chunks

red onion, cut into 8 wedges

parsnips, peeled and cut into 1-inch chunks

red bell pepper, cut into 1-inch pieces

tablespoons olive oil

garlic cloves, minced

teaspoon salt

teaspoon pepper

teaspoon minced fresh rosemary

(17-ounce) frozen puff pastry sheet (1 sheet), thawed

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.

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.

Bake 20 to 25 minutes or until crust is golden brown.