Aperol-Roasted Vegetable Tart with Herbed Crust
A vibrant tart featuring roasted root vegetables and a bright Aperol-infused crust, perfect for brunch or appetizers. This mediterranean-inspired vegetarian ready in about 55 minutes layers sheet, thawed phyllo dough, olive oil, Aperol 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 280 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.
Ingredients
- 1 sheet, thawed phyllo dough
- 2 tbsp olive oil
- 1 tbsp Aperol
- 1 cup, thinly sliced carrots
- 1 cup, thinly sliced fennel
- 1/2 cup, finely diced shallot
- 1 tbsp, chopped fresh thyme
- 1/2 cup, crumbled goat cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Brush 1 sheet phyllo dough with 1 tbsp olive oil, then sprinkle with 1 tbsp Aperol and 1/4 tsp salt. Fold into thirds lengthwise and cut into 1-inch strips. Arrange strips in a 9-inch tart pan, pressing to form a crust. Bake for 10 minutes until golden.
- Step 2: Toss 1 cup sliced carrots, 1 cup sliced fennel, and 1/2 cup diced shallots with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Roast on a baking sheet for 20 minutes until tender and slightly caramelized.
- Step 3: Remove tart crust from oven. Spread roasted vegetables evenly over the base. Sprinkle with 1 tbsp chopped thyme and 1/2 cup crumbled goat cheese.
- Step 4: Return tart to oven for 8 minutes until cheese melts and vegetables are heated through. Let cool for 5 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Roasted Vegetable Tart with Herbed Crust take to make?
Total time is about 55 minutes (25 min prep + 30 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-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-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-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-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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
