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.

Spring Time Paleo Radish Tart

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.

Spring Time Paleo Radish Tart

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.

Spring Time Paleo Radish Tart

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.

Spring Time Paleo Radish Tart

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.


Spring Time Paleo Radish Tart

Spring Time Radish Tart

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American, French, Grain Free, Paleo
Servings: 8 Slices


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
  • 8×8 Square Tart Pan with removable bottom


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.
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!