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Roasted Radish Tart

  • 50 min
    • Preparation 30 min
    • Resting 20 min
Recipe for High-Speed Blender

Ingredients

8 People
  • All-purpose flour, for dusting
  • 1 tbsp. Unsalted butter
  • 1 Shallot, minced (⅓ cup)
  • 340 g Cauliflower (½ head), broken into 1-inch florets (about 3 cups)
  • 0.5 cups Heavy cream
  • Salt
  • Freshly ground pepper
  • 1 Large egg
  • 1 tsp. Fresh thyme leaves
  • 220 g Radishes (preferably Easter Egg or watermelon), scrubbed, trimmed, and thinly sliced
  • 2 tsp. Extra-virgin olive oil

Preparation

Step 1
On a lightly floured piece of parchment, roll dough into an 30cm round. Fit into a 20cm tart pan with a removable bottom; tuck in edges. Prick bottom evenly with a fork; freeze until firm, about 20 minutes.
All-purpose flour, for dusting
Step 2
Preheat oven to 200 °C. Line crust with parchment; fill with dried beans or pie weights. Bake on a baking sheet until edges are just starting to turn golden, about 20 minutes. Remove paper and beans; bake until bottom is golden and dry, for approximately 15 minutes. Let cool completely.
Step 3
In a pot, melt butter over medium heat. Add shallot; cook, stirring, until softened for about 5 minutes. Add cauliflower, 1/2 cup water, and cream; bring to a simmer, then cover and cook until cauliflower is very tender, 8 to 10 minutes. Remove from heat; season with 1/2 tsp. salt and 1/8 tsp. pepper. Let cool slightly.
tbsp. Unsalted butter
Shallot, minced (⅓ cup)
g Cauliflower (½ head), broken into 1-inch florets (about 3 cups)
cups Heavy cream
Salt
Freshly ground pepper
Step 4
Puree cauliflower mixture in a blender until smooth. Add egg and process until smooth. Stir in thyme. Transfer to crust; smooth top with a spatula.
Large egg
tsp. Fresh thyme leaves
Step 5
Toss radishes with oil; season with salt and pepper. Arrange on top of puree, slightly overlapping them in a circular pattern, covering surface. Bake tart on a baking sheet at 190 °C until radishes are beginning to shrivel and filling is bubbling around edges, about 45 minutes. Let cool completely before serving.
Salt
Freshly ground pepper
g Radishes (preferably Easter Egg or watermelon), scrubbed, trimmed, and thinly sliced
tsp. Extra-virgin olive oil