The peppery flavour of turnips is at its best in this glossy caramelized upside-down tart. It can be served with a green salad or vegetable. The unusual pastry is very quick to make and full of taste.
To make the pastry, put the curd cheese and butter into a food processor and whizz together briefly. Then add the caraway seeds, flour, baking powder, cayenne pepper and a sprinkling of salt. Whizz again briefly until the mixture sticks together to form a dough. Press the dough into a ball, wrap in cling film and refrigerate while you prepare the filling.
Smear the butter thickly over the base and up the sides of a
Cook the tart on the centre shelf of the oven for 25-30 minutes, until the pastry has browned, then turn down the heat to 150°C/300°F/gas mark 2 and
© 1997 Josceline Dimbleby. All rights reserved.