Root Vegetable Tarts with Rosemary

Roasted vegetable tarts with fresh rosemary

Another Jack Bishop classic from A Year in a Vegetarian Kitchen. This is actually one of the heavier dishes from the book, but a wise friend in a fun coffee shop just suggested that I make it on whole-wheat pizza dough to make it healthier. Smart thinkin’!

Don’t get me wrong, the puff pastry tastes FABULOUS, but as I am down a gallbladder, a spleen, and half of my pancreas, my body gets pretty cranky with me when I eat too much fat. I believe in living in moderation, so for everyone with non-cranky bodies, HAVE AT IT!

And now, without further ado… the recipe.


  • 1 14-0z package of frozen puff pastry, preferably an all-butter brand (Dufour is what Jack recommends)
  • 4 small turnips (about 10 oz), scrubbed and cut into 1-inch chunks or wedges
  • 4 medium new potatoes (about 10 oz), scrubbed and cut into 1-inch chunks or wedges
  • 1 medium red onion (about 6 oz), cut into 8 wedges
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 teaspoons of balsamic vinegar
  • 1/2 teaspoon minced fresh rosemary


  1. Defrost the puff pastry according to package instructions, preferably in the fridge for several hours.
  2. Move an oven rack to the middle position and heat the oven to 400 degrees. Spread out the vegetables on a large rimmed baking sheet. Drizzle 1 tablespoon of the oil over the vegetables and toss to coat evenly. Sprinkle the vegetables with salt and pepper to taste. Roast, turning once after about 25 minutes, until golden brown in spots, about 40 minutes. Remove the vegetables from the oven, but do not turn the oven off.
  3. As soon as the vegetables go into the oven, unfold the puff pastry on a slightly floured work surface and remove the paper liners. Cut the pastry along the seams into 4 rectangles. Refrigerate 2 rectangles and reserve for another use. Roll the remaining 2 rectangles into 7-inch squares. Transfer the rolled puff pastry squares to a large baking sheet and refrigerate until well chilled, about 30 minutes.
  4. When the vegetables come out of the oven, scrape them into a bowl and toss with the remaining 1 tablespoon of oil, the vinegar, and the rosemary. Adjust the seasonings, adding salt and pepper to taste. Spoon the vegetables over the puff pastry squares, leaving a 3/4-inch border around the edges.
  5. Bake the tarts until the pastry is deeply browned , 25 to 30 minutes. Serve immediately or cool and serve at room temperature.

Serves two to four as a main course.

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