How To Make Root Vegetable and Mushroom Tart
A savory tart filled with roasted root vegetables and mushrooms, perfect for a cozy meal.
Serves:
Ingredients
- 1 sheet of puff pastry
- 1 medium sweet potato, peeled and diced
- 2 carrots, peeled and diced
- 1 parsnip, peeled and diced
- 1 red onion, sliced
- 1 cup of mushrooms, sliced
- 2 tbsp of olive oil
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of dried thyme
- 1/4 cup of grated Parmesan cheese
Instructions
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Preheat the oven to 400°F.
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In a large bowl, toss together the sweet potato, carrots, parsnip, red onion, mushrooms, olive oil, salt, pepper, and thyme until evenly coated.
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Spread the mixture onto a large baking sheet and roast for 25-30 minutes, until the vegetables are tender and slightly caramelized.
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Unroll the puff pastry and place it onto a lined baking sheet. Sprinkle grated Parmesan cheese over the pastry, leaving a 1-inch border around the edges.
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Spoon the roasted vegetables onto the pastry, leaving the edges clear. Fold the edges of the pastry towards the center, creating a border.
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Bake the tart for 15-20 minutes or until the pastry is golden brown.
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Let the tart cool for 5 minutes before slicing and serving.
Nutrition
- Calories : 380kcal
- Total Fat : 19g
- Saturated Fat : 5g
- Cholesterol : 5mg
- Sodium : 610mg
- Total Carbohydrates : 44g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 8g
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