Savory Rutabaga Tart

Preparation info

  • Serves

    4 to 6

    as a side dish
    • Difficulty


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.


  • 1 tablespoon plus 1 teaspoon hazelnut oil (or tablespoons melted butter)
  • 1 tablespoon cornstarch
  • 1 teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • tablespoons water
  • 1 tablespoon smooth (not coarse-grain) mustard
  • 1 tablespoon pure maple syrup
  • tablespoons cider vinegar or wine vinegar
  • 2 to 2½ pounds rutabaga (1 medium or 2 small rutabagas)
  • Optional: 2 tablespoons fine-chopped roasted hazelnuts


    1. Turn oven to 400°F Line bottom and side of 8-inch cake pan with 12-inch round of foil: Coat with 1 teaspoon oil (or 1/2 tablespoon melted butter).
    2. Blend cornstarch, coriander ginger, salt, and water. Add mustard, maple syrup, remaining 1 tablespoon oil (or butter), and vinegar.
    3. Trim ends from rutabaga. Cut into 8 wedges (if using 2 small rutabagas, quarter each). Pare off all skin. Cut into lengthwise slices on the 2-millimeter slicing blade of a food processor.
    4. Arrange one-third of the neatest, largest slices in a closely overlapping petal pattern (this will be the top of the tart) to cover bottom of prepared pan. Spoon one-third of cornstarch slurry over them, distributing it evenly. Spread half the remaining rutabaga on top (there is no need to arrange a design-just distribute evenly), then half the remaining slurry. Spread final rutabaga layer on top and drizzle with remaining slurry. Cover with foil. Press down firmly on foil to compress slices.
    5. Bake in center of oven 1 hour. Using a pot holder, press firmly on foil to further compress the slices. Bake until very tender when pierced with a knife, about 15 minutes longer.
    6. Remove from oven and let stand a few minutes. Remove foil. Set a serving plate on top and invert. Serve hot, with optional nuts sprinkled around the edge. (Can be made ahead and reheated.)