Recipe Git v1
Radish Tart
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Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ARadish_Tart)
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ARadish%20Tart&oldid=4517283
License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors
Ingredients
- 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
Directions
- 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.
- 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.
- Remove the pie from the oven, cut it into wedges, and serve it hot.
Notes
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.