Sweet potatoes, onion, parsnips and bell pepper enveloped in perfectly cooked puff pastry. This appetizing Rustic Roasted Vegetable Tart is ready in under 30 minutes!
Total Time
1 Hour 5 Minutes
Serving Size
8 Servings
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
¼
teaspoon pepper
½
teaspoon minced fresh rosemary
½
(17-ounce) frozen puff pastry sheet (1 sheet), thawed
1
Heat oven to 400°F.
2
In large bowl, combine sweet potatoes, onion, parsnips, red bell pepper, oil, garlic, salt and pepper.
3
Place in large rimmed baking pan.
4
Bake 30 to 40 minutes or until vegetables are tender and golden brown.
5
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.
6
Bake 20 to 25 minutes or until crust is golden brown.
Calories
250
Protein
4g
Carbohydrates
29g
Fiber
3g
Sugars
4g
Fat
14g
Cholesterol
0mg
Sodium
240mg
Saturated Fat
2g