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  • Writer's pictureKit

Rustic Tart: Caramelized Onion & Turnip



  • 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

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