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Breakfast Rootatouille Pop Tarts | Great Performances


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Breakfast Rootatouille Pop Tarts
by Chef Rob Valencia

Makes 10 Pop Tarts 


1 beet

1 parsnips

1 carrot

1 rutabaga 

4 turnips 

2 small shallots 

3 sprigs of thyme 

1 tsp. herbes de provence 

5 tablespoons parmesan 

2 oz olive oil 

Salt and peper to taste



Preheat oven to 375 degrees. 

Peel and dice all of the vegetables to roughly the same size. Toss vegetables with the olive oil, thyme, herbs de provence, salt, and pepper. 

Place vegetables on sheet pan and roast for 25-30 minutes. 

Once you take vegetables out of the oven, sprinkle with parmesan. 

Allow to cool.

Once you have rolled out and cut your dough, put two tablespoons of mixture into each rectangle. Then brush the edges of the dough with egg wash. Cover with top rectangle of dough and seal by pressing firmly on outer edge. Sprinkle top of pop tarts with salt, pepper, and parmesan. 

Poke a few steam vents into the top of the pop tart with a fork. Place on sheet pan. Put in oven for 8 minutes, rotate, and then bake for another 8 minutes. 

Allow to cool for 10 minutes and enjoy!

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