Aperol-Infused Roasted Vegetable Tart with Herbed Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rustic tart featuring roasted sweet potatoes and beets, bound together with Aperol and herbs, nestled in a flaky homemade crust. This Mediterranean-inspired vegetarian recipe, ready in about 75 minutes, layers Aperol, Sweet potatoes, Beets into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 45 min Serves 6 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 200°C (400°F). Peel and dice 300g sweet potatoes and 200g beets into 1cm cubes. Toss with 20ml olive oil, 10g fresh thyme, and a pinch of salt, then spread on a baking sheet.
  2. Step 2: Roast for 25 minutes until tender and caramelized at the edges, stirring halfway through cooking.
  3. Step 3: For the crust, pulse 150g flour, 75g cold cubed butter, and a pinch of salt in a food processor until pea-sized crumbs form. Add 30ml ice water and pulse until dough just comes together.
  4. Step 4: Press dough into a 23cm tart pan, crimping edges. Prick base with a fork and chill for 20 minutes.
  5. Step 5: Bake crust blind for 15 minutes at 200°C (400°F) until golden. Remove foil and bake 5 more minutes until firm.
  6. Step 6: While crust bakes, mix 30ml Aperol with 15g Dijon mustard in a small bowl. Stir in 80g grated Gruyère cheese.
  7. Step 7: Spread half the roasted vegetable mixture over the crust, then drizzle with Aperol mustard sauce. Top with remaining vegetables and bake for 10 more minutes until cheese is bubbly and golden.

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