Root Vegetable Tarts with Rosemary
Ingredients:
1 14 oz package of frozen puff pastry (if you make your own feel free to go for it)
4 small turnips cut into 1-inch chunks or wedges
4 medium new potatoes cut into 1-inch chunks or wedges
1 medium red onion cut into 8 wedges
2 medium carrots cut into 1-inch chunks
1 T extra-virgin olive oil
salt and pepper
2 t. balsamic vinegar
1/2 t. minced fresh rosemary
Directions:
- Defrost the pastry.
- Place the oven rack in the middle and heat to 400 degrees.
- Spread out the vegetables on a large rimmed baking sheet and drizzle 1 T olive oil over them.
- Toss to coat and sprinkle with salt and pepper. Roast until golden brown, turning once, about 40 minutes.
- While vegetables are cooking unfold the puff pastry and cut along lines into 4 rectangles.
- Save two for another use (or double the recipe).
- Roll the two rectangles into 7-inch squares.
- Refrigerate the rolled puff pastry until well chilled, about 30 minutes.
- When the vegetables come out of the oven toss with remaining 1 T. oil, the vinegar, and rosemary.
- Adjust seasonings as necessary. Spoon the veggies over the puff pastry, leaving a 3/4 inch border around the edges.
- Bake the tarts until deeply browned, 25 to 30 minutes.
Serves 2-4 as a main course
