I love this Spring Time Paleo Radish Tart. It’s so easy to make plus it’s not so bad to look at either. I mean look at it. Even if it’s crooked it’s still pretty darn pretty.
For the tart shell I through in some almond flour, pea protein and a few spices along with some vegan butter to make a nice simple crust and pressed it in a tart tin with a removable base.
For the filling I mixed together some ricotta and an egg with spices to create a nice smooth custard. To thin out the custard a splash or two of almond milk will go a long way.
The topping I left the radishes whole and tossed it in some melted garlic ghee and salt and pepper. Then I laid it on the custard and through the baking process it just sunk in on it’s own.
Again it’s one of those recipes that captures all that we love in a bite, crunchy, silky, salty, sweet and bitter. Let me know if you try it. It’s really fool proof and once you make it, you will want to experiment with the toppings and the fillings.
In a bowl place all the radish ingredients and mix well. Set aside.
Pre-heat oven to 350 degrees. Spray the tart tin with coconut oil and place in the freezer.
Place all the dry ingredients in a food processor and pulse a few times to mix well. With the processor running add in the cubes of butter one at a time. Mix until it starts forming a dough. Stop and season with salt and pepper to your taste.
Take the tin out of the freezer and press the dough in the tin until it's fully lined. Place back in the freezer.
Place all the filling ingredients in a bowl and mix well. Season with salt and pepper. Set aside.
Take the tart out of the freezer and pour in the filling. Place the radishes on top. Bake for 25-30 minutes until the filling is set and the tart shell is lightly brown.
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