Spring Time Radish Tart

Radish Tart

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.

The Paleo Tart Shell

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.

The Filling

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

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.

Print Pin

5 from 1 vote

Course Main Course

Cuisine American, French, Grain Free, Paleo

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings Slices

Author Rezel Kealoha

Ingredients

The Tart Shell

1 1/2 Cup Almond Flour
1/4 Cup Pea Protien
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1/4 Cup Vegan Butter Frozen and cut into cubes
Salt and Pepper

The Filling

1 Tub Vegan Ricotta I use Kite Hill
1 Egg
1/3 Cup Almond Milk
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Chives
Salt and Pepper

The Radishes

1/4 Cup Melted Garlic Ghee
1 Bunch Breakfash Radishes Washed and Dried
Salt and Pepper

Special Equipment

Food Processor
8x8 Square Tart Pan with removable bottom

Instructions

Make the Radishes First

In a bowl place all the radish ingredients and mix well. Set aside.

Make the Tart Shell

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.

Make the filling

Place all the filling ingredients in a bowl and mix well. Season with salt and pepper. Set aside.

Bake the Tart

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.