My newest green obsession is turnip greens. I want them in everything. They’re peppery and bright, and right now is the time when I can have as many as I want.
Because it’s CSA season.
Also, Jedd’s indoor garden is thriving, which means that I have more herbs than I can handle.
So, when puttering around the kitchen this morning – I decided to make a decadent tart combining all the good things I have kicking around.
And this tart was born.
If I’d had gruyere on hand, that would have been my first choice for the cheese. However because I’m a Vermonter, I’m contractually obligated to always have Cabot cheddar in the fridge – which made the tart sharp and tangy. Use whatever sharp cheese makes you happy.
Potato, Turnip Green and Thyme Tart
2 ½ cups all purpose flour
1 ½ sticks unsalted butter, cut into 1-inch pieces
1 tablespoon fresh thyme
1 teaspoon kosher salt
½ teaspoon white pepper
4-6 tablespoons water
Place the flour, butter, thyme, salt and pepper in the bowl of a food processor, fitted with a metal blade.
Pulse together a few times to break down the butter. Drizzle in the water until the dough comes together.
Refrigerate the dough for 30 minutes.
Divide into 2 pieces, and reserve half for future use. (You can refrigerate the dough for 1 day, and freeze it for a couple of months.)
Preheat oven to 375.
Now for the filling.
Tart Filling Ingredients:
1 cup heavy cream
1 stalk of thyme
1 red potato, sliced into 1/8 inch pieces.
1 small red onion, sliced
3 strips cooked bacon, crumbled
1 cup turnip greens (or other greens), julienned
1 cup shredded cheddar cheese
Bring the cream and thyme to a simmer. Reserve.
Roll out the tart dough so that it’s larger than a pie pan. (About 1 ½-inches larger on all sides. You want to bring the dough over the filling.)
Place the dough into a pie pan.
Layer 1/3 of the potato, onion, bacon, greens and cheese in the pan. Repeat.
Gently pour the cream over the filling.
Fold dough over the filling, so that it’s partially covered.
Wrap tightly in foil, and bake for 45 minutes. Remove foil and bake uncovered until golden brown, and the potatoes are soft, about 20 minutes.
Serve with a green salad and a glass of wine.
(Photos by Launie Kettler)