Aperol-Infused Roasted Vegetable Tart with Lemon Zest

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant vegetarian tart featuring caramelized root vegetables and a delicate Aperol-scented pastry, finished with a zesty lemon drizzle that echoes the aperitif's citrus notes. This Mediterranean-inspired vegetarian recipe, ready in about 55 minutes, layers pastry dough, beetroot, carrot 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 4, 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.

Ingredients

• 1 sheet pastry dough
• 1 cup beetroot
• 1 cup carrot
• 1 tbsp Aperol
• 2 tbsp olive oil
• 1 tsp lemon zest
• 2 tbsp fresh basil
• 4 oz goat cheese

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup diced beetroot and 1 cup diced carrot with 2 tbsp olive oil, then spread on a baking sheet. Roast for 25 minutes until tender and caramelized, stirring once halfway.
2. Step 2: Roll out 1 sheet pastry dough on a floured surface to fit a 9-inch tart pan. Press into the pan and prick the base with a fork. Bake blind for 10 minutes until golden.
3. Step 3: While pastry bakes, simmer 1 tbsp Aperol in a small saucepan over low heat for 3 minutes until reduced by half, then remove from heat and stir in 1 tsp lemon zest.
4. Step 4: Spread roasted vegetables over the baked pastry base. Dot with 4 oz crumbled goat cheese, drizzle with reduced Aperol sauce, and sprinkle with 2 tbsp chopped fresh basil.