Root Vegetable Tarts with Rosemary

This recipe is versatile - we used parsnips, carrots and potatoes, but I think a fennel would be nice too, or whatever other root vegetables you have.

1 14 oz package of frozen puff pastry (pepperidge farms makes some that tasted good)
4 small turnips, scrubbed and cut into 1 inch wedges or chunks
4 medium new potatoes, scrubbed adn cut into 1 inch chunks
1 medium red onion, cut into 8 wedges
2 medium carrots, peeled adn cut into 1 inch chunks
2 tbls olive oil
salt and fresh ground pepper
2 tsps balsamic vinegar
1/2 tsp minced fresh rosemary

1. Defrost teh puff pastry according to package instructions.
2. Move oven rack to middle position adn heat the over to 400 degrees. Spread out the veggies on a large rimmed baking sheet (i did mine in a baking dish because i wanted less chance of spillage in the oven). Drizzle olive oil over the veggies and toss them to coat evenly. Sprinkle with salt and pepper to taste. Roast, turning after about 25 minutes, until golden brown in spots, about 40 minutes. Remove veggies from oven, but don't turn it off.
3. When the veg goes in the oven, unfold the puff pastry on a lightly floured surface. Cut into 4 rectangles. Refridgerate or freeze 2 of these for another use. Roll the rest into 7-inch squares. (I rolled up the edges to create a rim).Transfer the rolled puff pastry squares to a large baking sheet.
4. When the veggies are done, toss them in a bowl with olive oil, balsamic vinegar and rosemary. Spoon the veg into the puff pastry squares, leaving a 3/4 inch border around the edges.
5. Bake the tarts until the pastry is deeply browned, 25-30 minutes. Serve immediately or at room temp. We topped ours with goat cheese and it was the right choice.