Maple Sage Root Vegetable Tart

Free-form tarts have deep roots in French country baking, where dough is folded by hand rather than pressed into a mold. Maple syrup and sage glaze thinly sliced root vegetables for a warm, earthy dessert.

Serves 6 · 40 min prep · 55 min cook

Estimate for one serving

• 365 cal
• 5g protein
• 48g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 2 Tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup cold unsalted butter, cubed
• 3 to 4 Tbsp ice water
• 1 1/2 cups parsnips, peeled and thinly sliced
• 1 cup carrots, peeled and thinly sliced
• 1 cup small sweet potato, peeled and thinly sliced
• 1/3 cup pure maple syrup
• 1 1/2 Tbsp fresh sage leaves, finely chopped
• 1 tsp fresh thyme leaves
• 2 Tbsp light brown sugar
• 2 Tbsp unsalted butter, melted
• 1/2 tsp ground cinnamon
• 1 apple, thinly sliced
• 1 egg, beaten with splash of water
• 1 Tbsp turbinado sugar

Instructions

1. 1For the crust, pulse flour, granulated sugar, and salt in a food processor, then add cold butter and pulse to pea-sized bits.
2. 2Drizzle in ice water a spoonful at a time until the dough just clumps; form into a disk, wrap, and chill at least 30 minutes.
3. 3Preheat the oven to 400°F and line a baking sheet with parchment.
4. 4Toss the sliced parsnips, carrots, and sweet potato with maple syrup, chopped sage, thyme, brown sugar, melted butter, cinnamon, and salt until glossy and fragrant.
5. 5Spread the root vegetables on a second sheet and roast 15 to 18 minutes until edges begin to caramelize and the pieces are pliable but not mushy; cool slightly.
6. 6On a lightly floured surface roll the chilled dough into a rough 12-inch circle about 1/8-inch thick and transfer to the parchment-lined sheet.
7. 7Arrange the roasted roots and fresh apple slices in overlapping concentric circles, leaving a 2-inch border all around.
8. 8Fold the border up and over the filling in loose pleats, pinching any cracks so juices stay inside.
9. 9Brush the crust with egg wash and sprinkle with turbinado sugar for sparkle and crunch.
10. 10Bake 30 to 35 minutes until the crust is deep golden and the filling is bubbling and caramelized at the edges.
11. 11Cool on the sheet 15 minutes so the maple syrup thickens into a glossy glaze.
12. 12Slice into wedges and serve warm or room temperature for grazing boards and potlucks; the sage keeps the sweetness grounded and aromatic.