Radish Tart
Serves 6–8 Time 60 minutes Difficulty 3/5 Ingredients 7 Steps 10
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.
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
Steps
- Preheat oven to 425°F (220°C).
- Sift and measure flour into bowl. Cut in butter until coarse. Stir in half the cheese.
- Pour in ¼ cup cream. Toss with fork until all is moistened.
- Turn dough into 9-inch round pie pan. Press into bottom and sides with floured fingers. Prick shell with floured fork.
- Bake shell 10–12 min. Sides will slip down a little. Cool on wire rack.
- Lower oven to 375°F (190°C).
- Sprinkle remaining cheese over bottom of cooled shell.
- Beat egg yolks, ¾ cup cream and salt. Pour over cheese. Arrange radish slices evenly on top.
- Bake 20–25 min, or until set.
- Cut into wedges. Serve hot.
Notes from the original
- 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.
Source. Adapted from “Cookbook:Radish Tart” by Wikibooks contributors, revision of 2025-06-20, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. RadishPie250px.jpg by N C (Nyanna), Public domain, via Wikimedia. Resized; otherwise unchanged.