I made my first ever tart. A goats cheese turnip tart with turnips galore, topped with sweet caramelised red onion in a balsamic vinegar glaze…. http://ow.ly/2Jdb5s
It was incredible to learn that great meals have humble roots.
I peeled the turnips and sliced them thinly. I then steamed them for 15 minutes and set aside to cool. Being my first time ever “bothering” to make anything pastry related, I felt it was best to take baby steps. I therefore used pre-made rolled pastry from my local supermarket.
I pressed the pastry into my pastry dish then tossed in the sliced steamed turnips. I grated some whole nutmeg into the dish. I was aiming for about 1/4 teaspoon.
I sprinkled a chopped garlic on top. I them proceeded to add 300ml of creme fraiche, however because I had goat’s cheese as well, I felt tempted to hold back from using the whole tub. Tip: Do not hold back. I sprinkled salt flakes and white pepper and stirred. Next time I will layer the turnip and creme fraiche to ensure it gets all around. I found I was also too modest with the goat’s cheese. I had a 150g tub of French goat’s cheese but I was afraid to use it in a meaningful quantity because I thought it might be over powering. I was so wrong! The goat’s cheese is the perfect ingredient to cute through the bitter, pungent turnip.
Earlier on that day I came across the most beautiful purple broccoli shoots. I thought they would go nicely with this meal sautéed in butter and garlic. I did find it extremely tough; akin to eating tough reeds. I think they might have required a significant amount of steaming, they were beautiful though.
And the best side for this dish was beautifully roasted garlic sweet potatoes.