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.
Total Time
60 minutes
Servings
6–8
1 cup all-purpose flour
½ cup cold butter
1 cup (4 oz) shredded Edam, Gouda, or Gruyere cheese, divided (Cheddar is also acceptable)
1 cup heavy cream, divided
4 egg yolks
¼ tsp salt
½–1 small bunch of red radishes
Preheat oven to 425°F (220°C).
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.
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.
Bake the pie shell for 10–12 minutes. The sides will slip down a little during baking. Cool on a wire rack.
10–12 minutes
Lower the oven temperature to 375°F (190°C).
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.
Bake for 20–25 minutes, or until set.
20–25 minutes
Remove the pie from the oven, cut it into wedges, and serve it hot.
- •If you really like the taste of radishes, use ½ cup or more. For a milder pie, use ¼ cup.
- •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.
- •A really sharp knife will aid in cutting the wedges without displacing the radishes.