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Root Vegetable Tarts with Rosemary


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


  1. Defrost the pastry.
  2. Place the oven rack in the middle and heat to 400 degrees.
  3. Spread out the vegetables on a large rimmed baking sheet and drizzle 1 T olive oil over them.
  4. Toss to coat and sprinkle with salt and pepper. Roast until golden brown, turning once, about 40 minutes.
  5. While vegetables are cooking unfold the puff pastry and cut along lines into 4 rectangles.
  6. Save two for another use (or double the recipe).
  7. Roll the two rectangles into 7-inch squares.
  8. Refrigerate the rolled puff pastry until well chilled, about 30 minutes.
  9. When the vegetables come out of the oven toss with remaining 1 T. oil, the vinegar, and rosemary.
  10. Adjust seasonings as necessary. Spoon the veggies over the puff pastry, leaving a 3/4 inch border around the edges.
  11. Bake the tarts until deeply browned, 25 to 30 minutes.

Serves 2-4 as a main course