Radish Tart
Radish tart is a tasty and colorful pie, best served hot from the oven. Fresh red radishes and yellow cheese give this pretty pie an interesting look and taste.
- Prep
- 21 min
- Cook
- 50 min
- Total
- 1 hr 11 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat oven to 425°F (220°C).
Procedure
Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in half of the cheese. Pour in ¼ cup of the cream; toss the mixture with a fork until all parts are moistened.
Procedure
Turn the dough into a 9-inch round pie pan. With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork.
Procedure
Bake the pie shell for 10–12 minutes. The sides will slip down a little during baking. Cool on a wire rack.
Procedure
Lower the oven temperature to 375°F (190°C).
Procedure
Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell. Beat together the egg yolks, the ¾ cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish slices evenly over the top of the pie.
Procedure
Bake for 20–25 minutes, or until set.
Procedure
Remove the pie from the oven, cut it into wedges, and serve it hot.
Notes, tips, and variations
If you really like the taste of radishes, use ½ cup or more. For a milder pie, use ¼ cup.
Notes, tips, and variations
The cheese crust has a pleasant crisp texture when eaten fresh out of the oven. Leftovers can be refrigerated and reheated later, but the texture will not be as good.
Notes, tips, and variations
A really sharp knife will aid in cutting the wedges without displacing the radishes.
Photo: N C (Nyanna) · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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