Actions and Support Hormel Foods COVID-19 Response

A puff pastry filled with sweet flavors of onion, parsnips, bell pepper, and sweet potatoes, served on a wooden board on a black and white tablecloth.

Rustic Roasted Vegetable Tart

Name: Rustic Roasted Vegetable Tart
Total time: 1 h 5 min
Yield: 8
Cuisine: American
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

This appetizing Rustic Roasted Vegetable Tart has sweet potatoes, onion, parsnips and bell pepper enveloped in perfectly cooked puff pastry!

Total Time

More than 1 hour

Serving Size

8 Servings

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

1/2

teaspoon salt

1/4

teaspoon pepper

1/2

teaspoon minced fresh rosemary

1/2

(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.

Calories

250

Protein

Carbohydrates

29g

Fiber

Sugars

Fat

14g

Cholesterol

0mg