Monday, 9 June 2014

Radish Leaf and Root Tart

This was such a fantastic way to use up the radishes from my garden which had got a little bit big! It was really tasty and the flavour of the radishes really came through.

Radish Leaf and Root Tart (from Allotment2Kitchen)
(Serves 4-6)

225g plain flour
½ teaspoon salt
125g butter, cold, cut into small cubes
3 tablespoons water

For the filling
About 20 radishes with green tops intact
2 tablespoon olive oil
1 medium onion, sliced
2 – 3 cloves garlic, crushed
Salt and pepper to taste
150ml milk
1 egg

Start by making the pastry. Put the flour and salt in a large bowl. Add the butter then rub it into the flour with your fingertips, lifting the mixture out of the bowl to incorporate as much air as possible. Continue until the mixture looks like fine breadcrumbs, then add the water a little at a time and mix until it forms a soft dough. Wrap the pastry in clingfilm and leave in the fridge for about 30 mins.

Preheat the oven to 200C.

Put the dough on a lightly floured surface and roll out the dough to slightly large than your pie dish. Line the dish with the pastry and prick the base with a fork. Cover with greaseproof paper and baking beans and blind bake for 20 mins.

Remove the green tops from the radishes, wash thoroughly and chop. Slice the radishes in half and set aside, or if they're big, slice them.

Heat the oil and gently fry the onions and garlic until very soft, then add in the greens and sauté in pan with lid until soft, stir from time to time to prevent from sticking. Season to taste and turn off heat.

When cool evenly spread into the pastry case and carefully arrange the sliced radishes on top. Whisk together the milk and egg and a little seasoning. Pour over the radish filling.

Bake in oven at 190C for 30 – 35 mins. Serve.

1 comment:

  1. Thank you so much for letting me know that you made this recipe. I am so pleased you like it. I have to say your tart looks amazing, very colourful! I've recently made another dish recently with the radish tops, I hope to post the recipe later in the week, so please do come back. I agree otherwise the radish tops are a little spiky.