Low-Profile Herb-Roasted Vegetable Tart
A savory tart featuring a thin, low-rising crust topped with rosemary, thyme, and an assortment of root vegetables roasted to caramelized perfection. This french-inspired vegetarian ready in about 60 minutes layers all-purpose flour, chilled and cubed unsalted butter, cold water 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 1/2 cups all-purpose flour
- 6 tbsp, chilled and cubed unsalted butter
- 3 tbsp cold water
- 1/2 tsp salt
- 2 medium, peeled and sliced into 1/4-inch rounds carrots
- 1 medium, peeled and sliced into 1/4-inch rounds parsnips
- 2 small, thinly sliced shallots
- 1 tsp, chopped fresh rosemary
- 1 tsp, chopped fresh thyme
- 2 tbsp olive oil
- 4 oz, crumbled goat cheese
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. In a medium bowl, combine 1 1/2 cups all-purpose flour and 1/2 tsp salt. Cut in 6 tbsp chilled unsalted butter with a pastry cutter until mixture resembles coarse crumbs. Add 3 tbsp cold water and mix until dough just comes together. Form into a disk, wrap in plastic, and chill for 20 minutes.
- Step 2: On a lightly floured surface, roll out chilled dough into a 10-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet. Prick dough lightly with a fork to prevent rising.
- Step 3: Toss 2 peeled and sliced carrots, 1 peeled and sliced parsnip, and 2 thinly sliced shallots with 2 tbsp olive oil, 1 tsp chopped rosemary, 1 tsp chopped thyme, and 1/4 tsp black pepper. Spread vegetable mixture evenly over the dough, leaving a 1-inch border.
- Step 4: Sprinkle 4 oz crumbled goat cheese evenly over the vegetables. Fold edges of the dough up and over the filling, pleating to form a low crust. Bake for 30-35 minutes, until the crust is golden and vegetables are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Profile Herb-Roasted Vegetable Tart take to make?
Total time is about 60 minutes (25 min prep + 35 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 Low-Profile Herb-Roasted 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 Low-Profile Herb-Roasted 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 Low-Profile Herb-Roasted 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 Low-Profile Herb-Roasted 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.
