Turnip Green Tart Recipe

I'm back from Portland. This recipe was inspired by a bag of chervil, turnip greens, and beautiful heirloom red celery given to me by June Taylor just before leaving. The tart is made with a buttery cornmeal crust, and a mustard-kissed, garlicky, turnip green filling.

Turnip Green Tart

Well, it's Sunday. I returned from Portland, Oregon on Wednesday, and here I am looking at my suitcase and my carry-on bag. They are exactly where I dropped them, ten steps from the front door, still fully packed. Can we unpack together? I thought it would provide me some incentive, and at the same time I can give you a glimpse of some of the treats that hitched a ride back to San Francisco in my luggage.

Turnip Green Tart Recipe

I found all sorts of neat things while exploring Portland. For starters, I bought an unreasonable amount of salt at The Meadow - some old favorites, and a few new ones - Halen Mon Gold, Murray Darling, Lemon Flake, and then there are the pretty, edible dried peony flowers.

I don't always have the best luck at thrift stores, but rummaging around one shop on Mississippi I picked up an old plate patterned with pink dahlias and green leaves. It set me back $3. I found an unusually long, thin vintage cake tin at the same place ($1), and one silver fork and matching spoon with flower details.

A couple trips to Powell's Books added weight to my suitcase, but I couldn't pass up Jane Grigson's Fruit Book, River Cottage Every Day, Rice, Spice and all Things Nice, and a few vintage art exhibit catalogs. I also picked up a copy of Edible Portland, and a copy of MIX Magazine (hi Martha!) - Books Inc. has been stocking MIX here in San Francisco, and I've been loving it, but it was nice to be able to pick up a copy on its home turf.

My breakfasts are going to be tasty as ever. Bundled in socks, two jars of preserves made it here intact. Marmalade from my friend Nancye at Moxie Rx (her meyer lemon meltaway cookies were gone long before touchdown), and a rare jar of Little Red Bike Cafe Oregon Strawberry Pinot Noir Jam from Ali and Evan. Note to self, order a loaf of Tartine sesame bread to go with.

Here's a stack of menus from meals/treats at: Clyde Common, Indish, Random Order Coffee House, Moxie Rx, and Navarre. Then there's three Polaroids, an ivory-toned beaded bracelet from Porch Light, and a blue & white striped bag I bought for my sister's birthday, from from kara-line at tumbleweed.

There were a whole host of places I wanted to get to and didn't - Ned Ludd, Pine State Biscuits, Coffee & Heart. All places I look forward to visiting the next time around.

Updated 2/7/2011: I popped back up to Portland recently, and have a few more places to recommend if you're visiting: I hopped a bus from downtown, to the Upright Brewery Tasting Room. Kim Boyce turned me on to Ziba's Pitas. These are unlike any pitas you've had. I only wish I could convince Ziba to roll her cart south to California. Coffee's was great at itty-bitty Spella Caffe', and I picked up a few gifts at Grüner one night as well - perfect salad and unbelievable buckwheat spätzle with black trumpet mushrooms.

Give me a bit of time to scan my photos. I was able to get out of the city this time around, and I'm looking forward to sharing some of the sights with you and a recipe or two inspired by my visit.

Turnip Green Tart Recipe

In the meantime, I wanted to share this tart. I made it just before leaving, inspired by a bag of chervil, turnip greens, and beautiful heirloom red celery handed to me by June Taylor after a lunch near the Still-Room. The tart is made with a buttery cornmeal crust, and a mustard-kissed, garlicky, turnip green filling. For a lot of the tarts I make, I use broth or pureed soup in place of much of the heavy cream traditionally called for - it turns out great. It's the kind of thing that goes nicely with a simple side salad, and a seasonal treat. We had it with the Strawberry Rhubarb Crumble. The leftovers make a tasty, portable airport lunch or snack. (And for those of you who are curious, with the rest of the ingredients I made a celery leaf pesto, part of the chervil went on savory crepes, and celery stalks went into a chopped salad I've been working on)...

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Turnip Green Tart

It's convenient for me to make enough dough for two tart shells in one shot, so that's what I call for here. You can always freeze the extra dough or shell for use later in the week/month. They seem to keep fine in the freezer, well wrapped, for a few weeks, but not much longer than that. Green garlic is also great in the filling in place of the garlic clove - a couple tablespoons (chopped).

Cornmeal Tart Shell:

2 1/4 cups / 9 oz / 255 g all-purpose flour
1 cup / 4.5 oz / 125 g spelt flour
scant 1 cup / 4.5 oz medium coarse corn meal
3/4 teaspoon fine grain salt
1 1/4 cups / 10 ounces / 280 g unsalted butter, cut in cubes
1 large egg yolk
1/4 cup / 60 ml - 3/4 cup / 180 ml cold water

Turnip Green Filling:

1/4 lb. / 4 oz turnip greens, or spinach greens, de-stemmed
1 small clove of garlic
2 large eggs + 1 yolk
3/4 cup veg. broth
1/4 cup / 60 ml heavy cream
scant 1/4 teaspoon salt (more if broth unsalted)
2 teaspoons Dijon-style mustard
1 1/2 teaspoons herbs de Provence (opt.)
gruyere cheese & a bit of crushed red pepper flakes, for topping

special equipment: tart pans - 9-inch (23 cm) round, 8 x 11 inch (20 x 28) rectangle, or equivalent

Start by making the tart dough. Combine flours, cornmeal, and salt in food processor. Pulse in butter, 20+ pulses, or until the mixture resembles sandy pebbles on a beach. Add the egg yolk and 1/4 cup water. Pulse, trickle in more water if needed, just until dough comes together. Turn out onto a floured countertop and gather into a ball. Divide the dough into two equal pieces, shape each into a ball, press into 1/2-inch thick disks, and wrap in plastic, or place in baggies. Chill for at least an hour.

Preheat the oven to 350F / 180C. Place a rack in the middle of the oven.

When you're ready to line the tart pans with dough, place one of the dough disks on a lightly floured surface and roll out until the dough is large enough to line your tart pan. I usually eyeball it - you can see in the photo the dough is about 1/6 - 1/8 inch thick. Dust underneath with flour to discourage sticking throughout the rolling process. Carefully transfer the dough to the pan. Don't worry too much if you get a tear or hole, you can patch those up later with scraps. Work quickly to ease the dough into place, taking care not to stretch the dough. Press it along the bottom of the pan, out to the walls, and against the sides. Trim any excess dough - I use the palm of my hand against the edge of the tart pan to cut off any extra dough, alternately you can roll a rolling pin across the rim of the pan for a clean edge. Chill in the refrigerator for thirty minutes or so while you roll out your extra tart shell. Double wrap that one in plastic and freeze it for future use.

You're going to partially bake the tart shell before filling it, so pull the shell out of the refrigerator, dock it with a fork, making small holes along the bottom of the shell. Line the shell with parchment paper and fill to the rim with pie weights or dried beans, bake for 25 minutes. Carefully remove the pie weights and finish baking for another 5 minutes, or until the crust is dry and just barely starting to brown. Remove from oven and let cool completely.

To make the filling: Chop the greens and garlic in a food processor. You can do this by hand as well, but in this case the processor makes quick work of this. Add the eggs and yolk, pulse. Then the broth and cream. Lastly, incorporate the salt, mustard, and herbs. When you're ready to bake, fill the tart shell and bake for 30 minutes or so, or until the center is set, and has firmed up to the touch. About 2/3 of the way through I like to sprinkle with a bit of gruyere cheese. I can't help but zap the top of most tarts under the broiler for a minute or two just prior to pulling it out of the oven - it browns up the top nicely, and lends a rustic look to it. Finish with a sprinkling of crushed red pepper flakes if you don't mind a bit of heat.

Prep time: 950 minutes - Cook time: 60 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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This looks lovely! One question: Does the 25 minutes of cooking the dried beans as a weight change them at all? Would you just soak and cook as usual after that? Thanks!!


You had me at “tart.” I bet this would work well with beet greens, too.


Made this tonight and it was FANTASTIC! I’m not much of a baker, have never made a tart before, and the whole time I was making it I was grumbling about how labor intensive it was. But honestly, when it was finished it was so flaky and savory and delicious it was worth the effort! Didn’t have quite enough WW flour so subbed garbanzo flour for some of it, which turned out fine.


wow, look at that, the color is perfect, I bet the taste is as good as the color

Brett Sutcliffe

This is my first time commenting but I’ve been reading for awhile. I made your pumpkin pie and ginger speckled cake, both of which were delicious! I love your travel stories, sounds like you had a great time in Portland! It was great to meet you the other day at 18 Reasons.


This is my first time commenting but I’ve been reading for awhile. I made your pumpkin pie and ginger speckles cake, both of which were delicious! I love your travel stories, sounds like you had a great time in Portland. It was so great to meet you the other day at 18 Reasons!


Wow. My local Co-op in Ann Arbor shared this post on FB a few weeks back. I knew it would come in handy when I needed to thin the turnips! I just had my first bite. It’s amazing! I made very few alterations (pre-baked the crust, egg wash, a bit *more* cream – my quiche pan crust is still a bit tall but who doesn’t love more crust, more garlic, fresh cracked black instead of red, and parmesano-reggiano because I’m out of gruyere). I doubt there’ll be anything left of this slice by the time I finish my comments. 🙂 Thanks for the timely, delicious recipe!


This is absolutely insane and I LOVE IT!!!
Wow, never in the land of ever would I have imagined using turnip greens in this way. Can’t wait to try it (and, yes, the crust, too…lol).
So glad to have found your site in all of its deliciousness! 🙂


I love that use of turnip greens. In the same vein, we once used radish leaves to make an unexpected pesto sauce for pasta.


I have never actually tried a turnip and when I think of one, I usually picture Rabbit from Winnie-the-Pooh. Didn’t he eat turnips? 🙂 My husband and I agreed to try something new and make this tonight. I’ll be sure to fill you in on the results!

Megan DeLong

This looks delicious, and I have some turnip greens in the fridge just waiting for a tasty dish! Thanks for this recipe.
Glad you had a good trip to my fair city (Portland), and especially Navarre, one of my neighborhood faves.
I’m a newbie food blogger and really enjoy your recipes. Props!


You gave me the warm fuzzies thinking about thrift store shopping. I love the excitement that goes with it. What might I find??
Your tart looks absolutely delicious. Such a nice lunch paired with a salad. I’m going to the opening of a great farmers market in Chicago tomorrow and I’m going to try to pick up all of the ingredients to make this. thank you!


Wow! What a fabulous colour! I can’t wait to give this a go.

emma. our kitchen

as always, your creativity and use of interesting, local greens never ceases to amaze me! i misread the recipe and accidently bought radishes at rainbow yesterday! the tart is in the oven right now, so here’s praying it turns out equally delicious!

Amanda Bradley

What a gorgeous color. I made a tart for Xmas and froze half the dough and still haven’t used it. Any chance it’s still edible? Can you tell if it has freezer burn by smell?
HS: Sometimes I can tell by sight, or if patches of ice have infused themselves directly with the tart dough, there might be patchy discoloration, also a bad sign….

Lentil Breakdown

What is a CSA? BTW, I love your blog. Lovely photos and story. Looking forward to trying out the recipe. Been wondering what to do with those dark leafy greens. Cece


I would eat this, but I would not make it — so time consuming! But that’s the part about cooking for one that I don’t love so much.
Sounds like you had fun in our fair city! Skip Pine State (based on reading your site you can make both better biscuits and veg gravy), but absolutely put Bar Avignon on your list.


That is beautiful! I love all things involving crusts, I need to get myself a nice tart pan now.
I can’t wait for my farmer’s market to open so I can have a nicer selection of veggies and can make some of the lovely things I’ve been dying to try.
I also love the idea of a cornmeal crust, the texture must be great with the smooth filling.


Hi Heidi! I’m Giovanna,an italian “girl” living in Barcelona-Spain-. I really love your blog!! I bought many of the books that you suggest, and I do a lot of your recipes..and my surprise was great when I bought this sunday the newspaper, and in the magazine,I saw that the catalan chef Santi Santamaria(3 gold stars michelin!!!) mention your web at the right of his weekly page! So we’ll be more and more the heidi’s fans in Spain! If you want see the magazine I can send it…by mail or e-mail …Congratulations again,and forgive my grammar mistakes! Giovanna
HS: Thanks for the heads up Giovanna, exciting! I wonder if I can find it online anywhere, if not I’ll drop you a note.


Turnip greens – brilliant! Can’t wait to give this a shot….will need to try to cut the fat a little for my current dietary needs…hmmm…a challenge! Thanks! (:

Kristen K. (wwfoodie)

With your mention of The Meadow, I was reminded that I had some of their Iburi Jio Cherry smoked salt, and last night I put some on my roasted asparagus.
My wife kept asking me why the asparagus was so good–I’d like to hear more about how you use your specialty salts–I have quite a few from The Meadow but am always interested in hearing of their various capacities for enlivening your food!


This is something I would never think to make! A tart using turnip greens! But it looks and sounds extremely tasty, I may have to give it a try!

Amari @ Eat Chic

I have to admit that I’ve never really used turnip greens. But this looks wonderful! What a lovely idea to put them in a tart – and that crust sounds wonderful and crumbly ad amazing! Yum!


Your photos, descriptions and recipes are irresistable. I was glad to see this one from my neighbor June – can’t wait to try it.

Beth Piatnitza

oh, wow. This looks lovely! The pastry looks really thick, I love the fact you make enough pastry for two tarts, as I feel recipes with make just enough is in fact NOT enough.

Millys mini kitchen

Looks fabulous! I bet it would be a really nice addition to a picnic basket. Now how about sharing the celery leaf pesto?
Stephan, I usually make the celery leaf pesto along the lines of the one I feature here, on top of this celery soup. The jist of how I make it is in the head notes on that page. It’s good on pasta too.


Green garlic? I assume this is the green top of growing garlic bulbs, but I’m not certain.
Garlic greens is not something I remember seeing in the standard grocery stores, and most of the garlic at the farmer’s markets seems dried as I recall with no green tops; so, I’m intrigued.
I’m still ambivalent about turnips, since I was forced to eat the root as a kid and I hated the taste, but I’ve never had turnip greens. Since I’m in my 60’s now, I guess I should grow up and try the greens of turnips and not be biased by my childhood experience and memories of the turnip root being forced on me. This recipe may open new doors (except I don’t have a tart pan, and I hope something else will do as a substitute).


Lovely! Always looking for ways to eat more greens. I should really get more comfortable with this whole ‘tart’ genre of cooking!

Michelle @ Find Your Balance

Oh, I used to live in PDX and cannot wait for photos. Navarre is a favorite… actually most of those places are favorites!
I know it is cheating, but could this be made in a frozen crust? I have one lounging in the freezer/ leftover from Easter and the filling sounds quick and perfect for a weeknight meal.


Lovely tart, Heidi…I will surely be making this and I may even add a bit of kale too!

The Healthy Apple

Wow, what a clever recipe.

Heide M

I am very taken with savory tarts. I might try a version of this with my rainbow chard. The cornmeal shell tart seems perfect. I love to food shop whenever I travel. It’s always a part of every trip and if I find a plate to bring home, it’s extra special. Sounds like you had a blast.


Made this last night with kale and cotija – even after burning the top ( 😀 ) this tasted great! Thanks so much!


I never had the chance to cook turnip greens… thinking it would be too bitter. But your recipe made me changed my mind, and I thank you!


This is beauuuuutiful. I just made a spinach tart with some parmesan sprinkled on top that’s also greeny, but nowhere near this 🙂

Another Foodie

oh my heck i need to get to the farmers market this weekend! so glad you got to navarre! we live right down the street and love that place. the pine state stand at the PSU farmers market is soooooo much fun. farmers market loveliness and biscuits??? it makes for a great saturday morning.
HS: Trina, we missed the PSU market by a couple of hours this time. I went last time though, and it was completely inspiring. I’d love to cook from that market for an extended period of time – the berries! the mushrooms!


I’m making this right now, but with kale — it smells great!
@Jonathan Beard — If you read the recipe, you’ll notice that the tart crust recipe makes two crusts. So, by my count, that’s actually 5 oz butter, 1/4 c cream, and 3 egg yolks. When you consider how many people this feeds (I don’t think anyone is eating the whole tart in one sitting), I don’t see what’s particularly unhealthy about this. Along with a salad or other vegetables, I think it makes a pretty healthy meal for a reasonably active person.


This is absolutely gorgeous – love the vibrant color! Also, the cornmeal crust sounds wonderful and I appreciate the tip of using broth in fillings like this.Thanks for sharing!


I made this for dinner tonight. DELISH! It really is a beautiful tart.
So glad you liked it Victoria.

Victoria Zaldivar

I love the idea of using all the parts of the veg … this will be a great recipe to file away for any lonely green tops! And what an amazing score on that cake tin …

Amanda @ easypeasyorganic.com

Hello Heidi! I’ve been reading and cooking from your blog for a long time now. It is definitely a favorite of mine and I recommend it to so many people that are interested in teaching themselves how to cook healthier. Thank you for all that you do.
I love reading your Portland posts (I live here and adore this city). I own a cafe called Prasad in Portland and do hope you’ll make it by sometime when you’re in town. Check out the menu online, if you have a moment. I think you will love it. Your food has been an inspiration to me.
Thanks again! Much love! Karen http://www.prasadcuisine.com
HS: Thanks for the nice words and the invite Karen, I look forward to my next visit to your city!

Karen Pride

What a gift you are, Heidi!
Thank you so much for offering yet another beautiful, healthy, and easy to follow instructions!
Your insight on the cream-broth swap is most insightful.
I cannot wait to whip this up!


I love this kind of recipe, tasty, and healthy. I’ll try as soon as I can.
Thank you

Elisabet Figueras

This sounds like it would be very tasty, but I doubt many of your readers should make and consume it. It is a good idea to eat dark, bitter greens, but this tart includes 10 oz butter, 3 egg yolks, plus some heavy cream–a very large helping of saturated fat. All that for 4 oz of greens sounds like a good dish for athletes or people doing lots of manual labor. This ratio is what makes many restaurant dishes taste so good, but most Americans need tasty dishes that include less fat.
HS: I appreciate the comment Jonathan. The recipe makes two rather large tarts. I’d say I might eat an 1/8th or 1/6th of one of the tarts for lunch along with a hefty portion of a veg-centric side dish or side salad (as I mentioned up above). It keeps me full for quite a while, and it’s real food made with good quality ingredients. I don’t typically eat tarts every day, but I might have this for lunch one day, and then a bowl of lentil soup for dinner or for lunch the next day. Trying to strike a balance of sorts – and this tart filling actually has a fraction of the heavy cream you’ll find in many tart recipes. But it’s a tart, and I’d rather have a reasonable portion of a real, tasty, satisfying tart than an alternative. Anyhow, there are lots of other dishes on the site that are a lighter on the fat front if that is something you’re concerned about, just click around a bit. Plenty of things to choose from here depending on what you are after, or the types of ingredients you like.

Jonathan Beard

What an absolutely gorgeous tart! I love the color, the ingredients, everything. I would never have thought to use turnip greens like this. The cornmeal crust sounds fantastic.


I’m so glad you got to taste our wonderful turnip greens in the Northwest. Of all the spring greens, I love turnips greens the best. The flavor is so perfect. I often make a dairy-free “creamy” turnips greens soup as soon as I get home from the market. The tart looks especially delicious.


those turnip greens look a lot like collard greens – but collards would be too tough right? i wonder how beet or carrot tops would work……..
I think you can experiment with a range (or even a combination) of greens here. And you can also experiment with the size you chop them. Greens you might think would be too tough, might be fine when chopped quite small.


this looks great! i’ve never used turnip greens, but i’m expecting to see some one the CSA stuff starts to arrive, and when that happens, i am coming back to this tart.
looks like a great trip to portland! we were in seattle for a long weekend recently (first trip!) and i wanted to check out portland, but we ran out of time!

heather @ chiknpastry

Absolutely lovely!


Your tart is great and what an idea to use leaves !
I have, however one question, as issue is not clear for me: did you use Brassica oleracea (the green one) or Brassica rapa (the white one) ?
The green leaves on your picture look like brassica oleracea leaves. Am I right ? Thanks for coming back to my question.


What a great idea to substitute soup or veg puree for heavy cream. Will definitely give that a try. Beautiful looking tart, Heidi – enjoy the Grigson Fruit book.

Deb G

Gorgeous greenness! I just happen to have some cream in the fridge…no turnip greens or chervil, but lots of garlic scapes and chard…Thanks!

Amanda at Enchanted Fig

This is a beautiful tart. I really am intrigued by all the goodies that are in your suitcase!


The Little Red Bike Cafe is closing in June…. it makes me SO sad.


This looks beautiful – so green and fresh! I look forward to trying it soon.


I love the combination of the greens with a cornmeal crust, it sounds unique and delicious. You’re making me miss PDX, really liked eating at Clyde Commons.


yum! i’m definitely going to try this. 🙂
glad to hear you enjoyed your time in portland! next time you’re here, you should stop by the portland farmers market, behind PSU, in the south park blocks. so many fresh, lovely, local ingredients to inspire cooking.


I didn’t know turnip greens could look so lovely. I didn’t know I would like to eat some.

Cooking in Mexico

this looks amazing! I love cornmeal in just about everything — but have yet to try it in a tart crust. Thanks for the inspiration!


I am glad that you are mining the depth of our wonderful city (Portland) on your visits. You mentioned The Meadow, which is one of my favorite stores, and MIX is my favorite magazine…and it features so well what is Portland.


lots and lots of us who would have been happy stowaways for your latest awesome adventure!


Heidi, you are killing me over here! This sounds soooo sooo delish! I can hardly stand it. I am happy you enjoyed my (ok…our) beautiful city. I do love Portland. it is so fun to hear an ‘outsiders’ take on our local offerings, which are as abundant as our gray skies are beautiful! 🙂


I love turnip greens. In India, we cook them with the turnips with spices such as mustard seeds and green chilies. And garnished with fresh coconut.
This tart looks beautiful!
Thank you

The Mistress of Spice

Would love to see some turnip recipes! I have so many from my CSA 🙂


PLEASE make 101 Cookbooks an iPad app!! I love it and I’d love to have it at my fingertips the way Epicurious is now. Just a suggestion. (I’ll beg if you want me to.)


yum! wish i was sitting at your table. this post makes me so hungry. can’t wait to see portland through your lens.


Even more than the recipe, I enjoyed reading about all your delightful finds in Portland. I particularly enjoyed your mention of “junkin'” – that’s thrift store shopping, as referred to by some Southerners and African Americans.

Andrea @ Fork Fingers Chopsticks

I love the idea of using broth or pureed soup instead of cream in tarts: I always find it too heavy in flavour, and always substitute with milk, but your idea sounds even better.
I just discovered turnip greens – in Europe they are not very common, for obscure reasons, because I find them delicious. I found out that they actually are quite well known in Germany, Nordrhein region, where they are called ‘Stielmus’ or ‘Rübstiel’. They are in season right now here! For the Italians reading, I’d substitute with very fresh cime di rapa for the mustard-y kick.


ha ha! your timing is amazing. i just got a huge bunch of turnips + greens after learning the ropes at a friend’s farm this weekend.


Was that scant 1/4 teaspoon of salt? The recipe does not say…
HS: Exactly Debby, thanks for the catch.

Debby W.

Lovely tart! I am craving REAL celery! I was spoiled last year by getting several stalks of crisp, flavorful heirloom celery in our CSA basket every week. I planted heirloom celery seeds this spring, but the tiny seedlings never grew for me. I hope to be as lucky as you and to find it at the Nashville Farmers Market!


Oh yum! Turnip greens speak to my Southern soul! 🙂


What a delicious looking tart and fabulous use of turnip greens. We haven’t had any turnip greens at our CSA this year so far but they have had about three different varietals of kale that would be lovely.

Christie {Honoring Health}

What a great way to experiment with turnip greens. Now I just hope I can find some heiloom celery at next Saturday’s farmers market…

Anne Marie

Yum! As we await the start of our CSA, I remember getting tons of salad turnips and not quite knowing what to do with the greens. Could this be made with a mixture? Radish, turnip, spinach, whatever?
One more question: Can the tart crust be made replacing the AP flour with more spelt? Or what wheat-free flour would you recommend? I’ve made your olive oil crust with 100% whole grain spelt and it worked beautifully, though one time it had a slight bitterness to it.
Yum, thanks!


I was just reading up on red celery yesterday, thinking it was only a myth. And lo! I do hope to see it in the salad, someday. In the meantime, turnip greens have never looked so fine.


I always arrive home from trips with my suitcase full of new foods, trinkets and cookbooks!
This tart looks amazing, I love all the fresh spring ingredients! 🙂

Kristin (Cook, Bake and Nibble)

I’m glad you enjoyed your trip! Does this tart taste strong? Would you need to serve it with anything to cut the taste? I’m willing to try anything once!


so wonderfully different!

Vanessa (Lady Grey)

Wow! I’ve been really into making Swiss chard tarts recently, and I’m loving your rendition with turnip greens! But I have never, ever, ever gotten my crust to look so pretty.


That tart is just the most beautiful colour…


Sounds like a great trip and a wonderful tart to enjoy before leaving!

Simply Life

WOW! Tasty Madness :)))


I’ve never had turnip greens, just the turnip. This is such an interesting recipe (as most of your recipes are Heidi) and I just adore tarts.

my little expat kitchen

Enjoy your Murray Darling salt! It is such a pretty colour and tastes good too…….


A wonderful tart! I always use my turnip greens. They taste so good.


This looks delicious! I’ve made something similar with some dinosaur kale, lots of dijon, and a little goat cheese. I’ll have to try out this variant.
Also, I’m a native Portlander, and I’m glad you enjoyed your trip! Next time you’re up, check out Vita Cafe.


Anyone else, and I’d say they were crazy. But you, Heidi. You are just a creative genius.

Satpreet Kahlon

Holy bat mobiles, this sounds delicious…unlike the salmon that I just mangled. When will I learn to actually read the recipe?
Glad you had a great trip:)

The French

Heidi, this looks wonderful and oh so tasty! I have been thinking about making some sort of tart with some of the beautiful produce that’s showing up now — California is really showing off. And heirloom red celery from June Taylor? That’s one veggie with a pedigree!

Coco @ Opera Girl Cooks

Love the idea of freezing the tart dough. Perfect for a baby on the way. 🙂 Will be making this recipe! Thank You!

Erin Blogavich

Well this is exactly why I love this site…not only delicious and healthy recipes but nice stories about food, photos, more food…and the passion that you can feel from this is gorgeous!
Thanks Heidi


Yummy looking recipe. I’ll make it with the rapin from my csa box. I I looked all over the sf farmer’s market for chervil when David’s recipe for eggless mayo came out. To no avail. How do you rate? Any hints on where to find it?


This looks delicious and will use up some of those greens from our CSA box.
Funny that I read this recipe only minutes after possibly destroying a roasted beet and goat cheese tart by spilling half a bottle of peppercorns into it. (ARGH!) We’ll see how that turns out… but I’m definitely going to be trying out this recipe in the next few days. The peppercorns will not be allowed near it!


What a lovely tart, the green is such an inviting color. And, who would have thought to use turnip greens in that manner? Genius, Heidi!

Carrie (Love Healthy Living)

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