about 2 cups onions, sliced
about 1 cup turnips, sliced
2 tablespoons olive oil
Provolone or Chedder cheese, grated or in slices
Salt, Pepper, Herbs to taste
Pie Crust (Julia Child’s recipe from this cookbook)
1 cup all purpose flour
4 tablespoons butter and 1 ½ tablespoons vegetable shortening
2 ½ - 3 tablespoons cold water
¼ tsp salt
Pinch of sugar (optional)
Sauté onions and turnips with oil, salt, pepper, herbs - set aside
Make pie crust - roll it out and put on a pie dish or baking sheet
Assemble tart by layering cheese on the bottom first, then add the filling in the middle, leaving about 2-3 inches on the rim.
Fold crust over toward the middle. Sprinkle more cheese and herbs on top if desired.
Bake at 400F for 30 minutes