Aperol-Infused Roasted Vegetable Tart with Lemon-Caper Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant tart featuring roasted root vegetables and a zesty Aperol-laced crust, ideal for spring gatherings or a light supper. This Mediterranean-inspired vegetarian recipe, ready in about 75 minutes, layers All-purpose flour, Aperol, Unsalted butter 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 320 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: 35 min Cook: 40 min Serves 6 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, pulse 1 cup flour and 1 tbsp Aperol until combined. Add 1/2 cup cold butter and pulse until mixture resembles coarse sand. Press into a 9-inch tart pan and chill for 30 minutes.
  2. Step 2: Preheat oven to 400°F (200°C). Toss 1 lb quartered potatoes, 1/2 lb carrots, and 1 sliced red onion with 2 tbsp olive oil, 1 tbsp thyme, and salt. Roast for 25 minutes until tender and caramelized.
  3. Step 3: Remove tart shell from fridge and blind-bake for 15 minutes. Spread roasted vegetables evenly over crust. Drizzle with 1 tsp lemon juice and 1 tbsp capers.
  4. Step 4: Bake for 10 more minutes until crust is golden and vegetables are bubbling. Let rest 10 minutes before slicing.

Frequently asked questions

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

Total time is about 75 minutes (35 min prep + 40 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 Lemon-Caper 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 Lemon-Caper 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 Lemon-Caper 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.

Is Aperol-Infused Roasted Vegetable Tart with Lemon-Caper Crust vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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