Aperol-Infused Roasted Vegetable Tart with Herbed Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

★ 3.6 (11 ratings) Prep: 30 min Cook: 45 min Serves 6 Mediterranean cuisine 380 cal/serving
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Ingredients

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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Frequently asked questions

How long does Aperol-Infused Roasted Vegetable Tart with Herbed Crust take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Aperol-Infused Roasted Vegetable Tart with Herbed Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Aperol-Infused Roasted Vegetable Tart with Herbed Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aperol-Infused Roasted Vegetable Tart with Herbed Crust for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Aperol-Infused Roasted Vegetable Tart with Herbed Crust?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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