Houseplant Herb & Root Vegetable Tart
A savory tart featuring edible garden herbs and roasted root vegetables, inspired by City Floral's perennials and houseplant selections. This french-inspired vegetarian ready in about 78 minutes layers sheet (14 oz) puff pastry sheet, carrots, parsnips 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.
Ingredients
- 1 sheet (14 oz) puff pastry sheet
- 1 cup carrots
- 1 cup parsnips
- 2 tbsp olive oil
- 1 tbsp fresh rosemary
- 1 tsp fresh thyme leaves
- 1/4 cup shallot
- 1/4 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1/4 tsp sea salt
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 cup chopped carrots and 1 cup chopped parsnips with 1 tbsp olive oil, 1 tbsp fresh rosemary, 1/2 tsp sea salt, and 1/4 tsp black pepper; spread on a baking sheet and roast for 20-22 minutes until fork-tender and golden at edges.
- Step 2: While vegetables roast, finely chop 1/4 cup shallot and sauté in remaining 1 tbsp olive oil over medium heat for 3-4 minutes until translucent and fragrant.
- Step 3: Unroll 1 sheet puff pastry onto a parchment-lined baking sheet. Brush edges with water, then spread the sautéed shallots evenly over the pastry, leaving a 1-inch border.
- Step 4: Arrange roasted carrots and parsnips in a single layer over the shallots, then pour 1/4 cup heavy cream evenly over the vegetables.
- Step 5: Sprinkle 1/2 cup grated Gruyère cheese over the vegetables, then fold the pastry edges inward over the filling. Bake for 25-28 minutes until pastry is golden brown and cheese is bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Houseplant Herb & Root Vegetable Tart take to make?
Total time is about 78 minutes (30 min prep + 48 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 Houseplant Herb & Root Vegetable Tart?
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 Houseplant Herb & Root Vegetable Tart?
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 Houseplant Herb & Root Vegetable Tart 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 Houseplant Herb & Root Vegetable Tart?
French 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.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
