Today, we rediscover the turnip, this old-time vegetable often relegated to the forgotten corners of gastronomy. Let yourself be charmed by this trompe l’oeil tart, which bears a striking resemblance to a pear amandine tart.

Level: Accessible to all 🍴

Preparation Time: 15 min 🕰️

Total Time: 1h 30min ⏳

Servings: For 6 guests seeking a unique culinary experience 🍽️

Ingredients

The Pastry

• Use my fail-proof tart pastry recipe, inherited from an old Tupperware book!

The Filling

• 550 g of water 💧
• 600 g of turnips, a humble vegetable with unsuspected potential 🌿
• 80 g of Comté cheese, rustic elegance in taste 🧀
• 3 eggs 🥚
• 80 g of full-fat cream 🥛
• Pepper and salt 🌬️
• 1 tablespoon of honey 🍯

Preparation

1. Put 500 g of water in the bowl. Insert the steaming basket and add the turnips, then steam for 20 min/Varoma/speed 1.
2. Remove the steaming basket and let the turnips drain. Empty the bowl.
3. Preheat the oven to 180°C (350°F). Butter and flour a tart mold (Ø 28 cm) and set aside.
4. With a rolling pin, roll out the pastry on a floured surface and line the prepared mold with it. Set aside.
5. Put the Comté cheese in the bowl and grate for 3 sec/speed 10.
6. Add the eggs, cream, 2 pinches of salt, and pepper, then mix for 10 sec/speed 3.
7. Pour this mixture over the tart base.
8. Cut the turnips into slices 2-3 mm thick and arrange them neatly on the tart.
9. Bake for 35-40 minutes at 180°C (350°F).
10. Remove the tart from the oven, then brush the turnips with honey using a kitchen brush.
11. Bake again for 10 minutes at 180°C (350°F). Serve hot.