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.
- 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, tips, and variations edit
- 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.