Caramelized Turnip Tart

This was dinner night before last. I saw the olive oil tart recipe posted on the wonderful blog Chocolate and Zucchini, and decided to make it. Inspired by the fresh turnips from our farm share, I went to work. Turnips early in the growing season taste like a mix of a radish and potato. Turnips are great sources of calcium and potassium and only 36 calories for a apple sized turnip.
I precooked the tart, then cooked it more with the turnips. Next time I will roll my tart dough out thinner so the crust is lighter and crispier; about 1/4 inch thick. It was so easy and so flavorful that I will be making this again and again. It would be wonderful with fresh summer heirloom tomatoes.

Caramelized Turnips:

7 or 8 medium sized turnips, washed and trimmed (peel outer skin if later in season)
1 tbls lemon juice
3 tsp tamari (soy sauce)
3 tbls evoo (extra virgin olive oil)
1/2 cup freshly grated parmesean cheese
Set turnip greens aside to wash and chop
Slice turnips 1/2 inch thick. Toss with evoo, tamari and lemon juice in bowl. Spread out on cookie sheet and bake in 350 degree oven for 25-35 min. Check every 10 minutes or so, and turn turnips atleast once to brown each side.

Blanch turnip greens for 2 minutes. Drain well and sautee until tender (4 min) with a tbls. of the leftover oil from the turnip bowl.

Cook empty tart for 15 minutes in oven while turnips are cooking. Remove tart from oven, and scatter the greens on the bottom of the tart and top with parmesean. Remove turnips from oven and arrange in tart pan over the greens and parmesean. Take the leftover lemon and squeeze any remaining juice over the top of the turnips. Return to oven for 20 minutes.
Remove and enjoy!