Radish Tart
Photo: N C (Nyanna), Public domain
Radish tart pairs sliced red radishes with a crisp cheese crust and a set egg and cream filling. The pastry is the clever part: shredded Gouda, Edam or Gruyere goes straight into the dough, so the shell tastes of cheese before any filling goes in. The radishes keep their red rims on top of the pale custard, and you can adjust the amount to make the tart sharper or milder. Serve it straight from the oven.
Instructions
Heat the oven to 425°F (220°C). Sift the flour into a bowl and cut in the cold butter until the pieces are coarse. Stir in half of the cheese, then add ¼ cup of the cream and toss with a fork until every part is moistened.
Turn the dough into a 9-inch round pie pan. With floured fingers, press it across the bottom and up the sides, then prick the shell all over with a floured fork.
Bake the shell for 10 to 12 minutes. The sides will slip down a little as it bakes, which is normal. Cool the shell on a wire rack and lower the oven to 375°F (190°C).
Scatter the remaining cheese evenly over the cooled shell. Beat the egg yolks with the remaining ¾ cup cream and the salt, and pour this over the cheese.
Arrange the radish slices evenly over the top. Bake for 20 to 25 minutes, until the filling is set.
Take the tart out of the oven, cut it into wedges with a very sharp knife so the radishes stay in place, and serve hot. For a stronger radish taste use ½ cup or more of sliced radishes, and for a milder tart use ¼ cup.
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