Crust Issues
Roasted Bean, Mushroom, and Vegetable Tart on Flaky Pastry with Herb Oil
1 hour 15 minutes
Serves 6
DinnerItalianVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by rustic Italian tarts but with a legume-packed twist, this dinner-worthy bake layers roasted beans, mushrooms, bell peppers, carrot, and green beans onto a golden, flaky crust. You’ll learn why pre-roasting veg matters for texture, and how a simple herb-infused oil brings the whole thing together at the end.
Equipment needed
- rimmed baking sheets
- parchment paper
- small saucepan
- rolling pin
Ingredients
Yield
6
Instructions
- 01Preheat your oven to 425°F. Line two baking sheets with parchment paper.
- 02Scatter the sliced onion, carrot ribbons, bell pepper strips, and sliced mushrooms over the prepared baking sheets. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat evenly.
- 03Roast vegetables for 20 minutes, stirring halfway through, until just starting to caramelize.
- 04While vegetables roast, combine black beans, pinto beans, corn, and green beans in a large bowl. Add half of the minced garlic, 1 teaspoon thyme, 1/2 teaspoon rosemary, red pepper flakes, and 1/2 teaspoon salt. Gently toss to mix.
- 05Roll out the thawed puff pastry on a lightly floured surface to fit a 12x16 inch (or similar) rimmed baking sheet. Transfer the pastry to a parchment-lined sheet and prick all over with a fork to prevent puffing.
- 06Brush the pastry with 1 tablespoon olive oil and sprinkle lightly with salt. Arrange the roasted vegetables evenly over the crust, leaving a 1-inch border. Top with the bean mixture in an even layer.
- 07Fold the pastry border over the filling’s edge, pleating as you go. Optional: Sprinkle the grated Parmesan around the edge of the crust.
- 08Bake the tart at 425°F for 22 to 27 minutes, or until the crust is deep golden and the filling is heated through.
- 09Meanwhile, make the herb oil: Combine remaining olive oil (3 tablespoons), remaining garlic, 1 teaspoon thyme, 1/2 teaspoon rosemary, and lemon zest in a small saucepan over low heat for 3 minutes, just until fragrant. Remove from heat.
- 10When the tart is done, let it rest 5 minutes before slicing. Drizzle with the warm herb oil just before serving. Season with salt and pepper to taste.
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