LiveWell Louisiana

Submit Your Recipe
Weekly Meal Planner

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

80 min.

95 min.



Turnip Green Tart

Ever wondered what to do with those turnip greens? Try them in a tasty tart as lunch or dinner with a salad. 


Crust: 3/4 cups of flour, 1/2 cup of quinoa flour, 1/2 cup of millet flour, 1/2 cup of coconut oil (solid form) or butter, 1 egg yolk, 1/4 cup of skim milk, 1/2 cup of cold water (more as needed), 1 dash of salt, and reserve egg white to brush crust
Filling: 1 celery stalk diced, cleaned turnip greens, 3 small green onions diced, 1 smashed clove of garlic, 1/4 cup of feta cheese, 3 tbsp. of chives diced, 1 egg yolk , dried crushed red pepper, 1 tsp. of ground mustard, and fresh ground black pepper


1Preheat oven to 350 degrees. Soak your turnip greens in a large bowl of water for 10-15 minutes. Remove from bowl of water and place into a colander. Rinse thoroughly and let dry while you make the crust.
2In a processor or mixing bowl add all the dry ingredients first. Then add the coconut oil or butter, mix well until the mixture appears sandy and pebble like. Add all liquid ingredients and with a paddle or wood spoon, mix quickly until a ball begins to form. Stop mixing and move to a floured large cloth. Knead a couple times until dough is not sticky. Should be smooth. Wrap in plastic and set in the refrigerator to rest for 20-30 mins.
3Sauté in a small pan, the onions, celery and garlic with salt and pepper on medium heat. Once the onions and celery become translucent, remove and let cool. Assemble the rest of filling. Add all ingredients into a processor or blender. Last, add the sauté. Blend together until ingredients form a chunky paste (don't over blend or you will wind up with more of a soup than a filling.) Let rest while you prepare the crust.
4With a rolling pin or with your hands flatten the cold dough and place into a tart or pie pan. With your hands push the dough out until it reaches all the sides of the pan. Use a fork and prick allover the dough. Then using your fingers or the prongs of the fork create a pattern on the top sides of the pan. Use a brush and lightly cover the crust with the reserve egg white.
5Place the pan with the crust dough into the oven to cook for 20 minutes. Remove, add the filling and smooth the filling until the mixture evenly fills the crust. Place back in the oven and let bake for 60 minutes.
6Once the crust ends look golden brown and the filling is firm, remove from the oven. Let cool for five minutes and then serve hot with your favorite salad.