The turnip… It must be said that I do not look often on this vegetable, but there it was on the stall of the market of pretty little boots of turnips new who made me in the eye !!! These small turnips are so finished in a tarte tatin…which is rather unexpected you are going to tell me ! Yes, but it is still pretty darn good !

So why not a tarte tatin of turnips this evening on the menu ?!

Tatin of turnips new honey, balsamic and Espelette pepper


For the pastry

  • 125 g wheat flour T 80
  • 125 g wholemeal rice flour
  • 125 g of butter
  • 1 egg
  • 4 g salt
  • 2 cl of water

For the topping

  • 1 bunch of turnips
  • 20 g of butter
  • 3 c to s of honey
  • 2 c to s of balsamic vinegar
  • The Espelette pepper
  • Salt and pepper


For the dough, remove the butter in advance so that it softens.

Mix the flours and salt and then add the butter and work the mixture by hand. Then add the egg, mix and relax with the water, work in order to get a nice ball. Book the dough cool for 2 hours.

Wash and blanch the turnips in boiling salted water for 4 min. Once cooked, stop the cooking under cold water. Cut the turnips into thin strips and set aside.

Preheat the oven to 210°.

Butter a pie pan and add the honey and the balsamic vinegar at the bottom. Have over the slices of turnip, salt and pepper.

Roll out the dough about 5mm thick and cover the turnips with and then turn the edges slightly to the inside of the mold.

Bake for 25 min.

Return the pie on a dish and sprinkle with Espelette pepper.

Serve hot with a good salad of the season, such as young shoots, or why not dandelions !

Written by Doc

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