Savory Rutabaga Tart

Name: Savory Rutabaga Tart
Yield: Serves 4 to 6 as a side dish
Ingredients: 1 tablespoon plus 1 teaspoon hazelnut oil (or 1½ tablespoons melted butter); 1½ tablespoons cider vinegar or wine vinegar; 1½ tablespoons cider vinegar or wine vinegar; 2 to 2½ pounds rutabaga (1 medium or 2 small rutabagas); 2 to 2½ pounds rutabaga (1 medium or 2 small rutabagas); Optional: 2 tablespoons fine-chopped roasted hazelnuts; 1 tablespoon plus 1 teaspoon hazelnut oil (or 1½ tablespoons melted butter); 1 tablespoon cornstarch; 1 teaspoon ground coriander; ½ teaspoon ground ginger; ½ teaspoon kosher salt; 1½ tablespoons water; 1 tablespoon smooth (not coarse-grain) mustard; 1 tablespoon pure maple syrup

Preparation info

Serves
4 to 6
as a side dish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Baked golden slices of rutabaga look like a glazed apple tart: an impressive presentation. With a food processor’s thin-slicing blade, the fancy-looking dish takes no time at all to put together (although baking time is over an hour). Serve the savory bittersweet vegetable with roasted turkey, chicken, pork, or duck.

Ingredients

1 tablespoon plus 1 teaspoon hazelnut oil (or 1½ tablespoons melted butter)

Side dish
Pastry
Vegetarian
Gluten-free

Method

Turn oven to 400°F Line bottom and side of 8-inch cake pan with 12-inch round of foil: Coat with 1 teaspoo