This turnip and chard tart variation uses two of the most common items from spring and summer markets. It is one of my favorite vegetable tarts. Using the perfect savory tart dough these are formed into an excellent light dish. It can be made ahead of time and is frankly better at room temperature.
Notes on Ingredients
ability to absorb flavors, particularly fats counteracting the strong taste. In the classic savory tart, the crème fraiche (or plain creme, if you don’t have crème Fraiche handy) and egg meld well into the turnips. Additionally, in this recipe roasting them first caramelizes the sugars to make them more palatable.
Chard is a staple green with a milder taste than greens such as kale and collards. Rainbow chard has the added bonus of adding color from the stems.
Notes on Techniques
The turnips and chard in the tart can give off a good deal of exact moisture. As discussed in the recipe, I believe the turnips benefit by sitting with a bit of olive oil and salt to allow some of the moisture to drain.
- 1 Perfect Savory Tart Dough
- 3 Medium size turnips
- 1 bunch chard (rainbow if available), stems trimmed and roughly chopped, saving some of the thinner stems for color
- 3 large eggs
- 5 tbsp crème fraiche or heavy creme
- 2 tbsp Dijon country style mustard
- Preheat oven to 450°F (230°C).
- Peel the turnips. Cut the turnips into realitively thick slices (approximately ¾"). Put the turnips in a bowl and splash with olive oil and salt. Allow to sit for 10 to 15 minutes to allow turnips to release some moisture.
- Place a lightly oiled roasting pan in the oven for about 5 minutes to get hot. Place the turnips on the pan to roast, discarding released water. Allow to roast on one side for about 10 minutes or until a nice light crust is formed. Turn and roast the reverse side for about 5 minutes. Remove and set aside.
- Reduce the oven to 375°F (180°C).
- Roll out the Tart Shell Dough and place into a 9" (23cm) tart pan. Gently work the dough into the corners, being careful not to stretch the dough. Place the dough inside tart pan. Carefully push into corners without stretching. Trim excess dough from edges and save for another use. Prick the dough with a fork a few times to prevent the dough from bubbling. Line the dough with parchment paper and fill with pie weights. Bake in oven for about 20 minutes until lightly brown. Remove the paper and the weights, then bake for another 15 minutes. Remove from oven to cool slightly. (Note: this can be done ahead and sit for a hour or so, if needed.)
- Reduce oven temperature to 350°F (180°C)
- While tart shell is cooking, blanch to chard for a couple of minutes in boiling salted water. Cook quickly for about 2 minutes, remove and drain well and immediately place in ice water. Quickly cool and drain well again. Blot dry.
- Note: If you want to use some of the softer stems for texture and color, add them to the boiling water first and cook them for about 2 - minutes before adding the greens.
- After the shell has cooled arrange the turnips on the shell. Spread the chard around the turnips.
- Mix the egg, mustard and the cream in a medium bowl. Salt and pepper as needed. Pour all of the mixture slowly into the tart, filling all spaces.
- Bake for 40-45 minutes, the filling should puff slightly with some nice browning on top. The crust should be crispy. Allow to cool for 5-10 minutes before removing from pan. Serve warm or at room temperature.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 187mgSodium: 857mgCarbohydrates: 43gFiber: 4gSugar: 6gProtein: 10g