Photo: Dragne Marius
Turnip Green Tart
19 ingredients
950 min + 60 min
openrecipes
I'm back from Portland. This recipe was inspired by a bag of chervil, turnip greens, and beautiful heirloom red celery given to me by June Taylor just before leaving. The tart is made with a buttery cornmeal crust, and a mustard-kissed, garlicky, turnip green filling.
Estimated Nutrition (whole recipe, rough)
939
Calories
32g
Protein
35g
Fat
126g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Turnip | 1 medium (122g) | 34 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Spelt | not in our table | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Cornmeal Tart Shell:
- 2 1/4 cups / 9 oz / 255 g all-purpose flour
- 1 cup / 4.5 oz / 125 g spelt flour
- scant 1 cup / 4.5 oz medium coarse corn meal
- 3/4 teaspoon fine grain salt
- 1 1/4 cups / 10 ounces / 280 g unsalted butter, cut in cubes
- 1 large egg yolk
- 1/4 cup / 60 ml - 3/4 cup / 180 ml cold water
- Turnip Green Filling:
- 1/4 lb. / 4 oz turnip greens, or spinach greens, de-stemmed
- 1 small clove of garlic
- 2 large eggs + 1 yolk
- 3/4 cup veg. broth
- 1/4 cup / 60 ml heavy cream
- scant 1/4 teaspoon salt (more if broth unsalted)
- 2 teaspoons Dijon-style mustard
- 1 1/2 teaspoons herbs de Provence (opt.)
- gruyere cheese & a bit of crushed red pepper flakes, for topping
- special equipment: tart pans - 9-inch (23 cm) round, 8 x 11 inch (20 x 28) rectangle, or equivalent
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes