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    Home » Blog » Recipes » Pies and Tarts

    Published: Apr 8, 2018 · Modified: Apr 26, 2024 by Rezel Kealoha · This post may contain affiliate links · 1 Comment

    Spring Time Radish Tart

    Jump to Recipe Print Recipe

    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

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Course: Main Course
    Cuisine: American, French, Grain Free, Paleo
    Servings: 8 Slices
    Author: Rezel Kealoha

    Ingredients

    The Tart Shell

    • 1 ½ Cup Almond Flour
    • ¼ Cup Pea Protien
    • 1 Tablespoon Garlic Powder
    • 1 Tablespoon Onion Powder
    • ¼ Cup Vegan Butter Frozen and cut into cubes
    • Salt and Pepper

    The Filling

    • 1 Tub Vegan Ricotta I use Kite Hill
    • 1 Egg
    • ⅓ Cup Almond Milk
    • 1 Teaspoon Garlic Powder
    • 1 Teaspoon Onion Powder
    • 1 Teaspoon Chives
    • Salt and Pepper

    The Radishes

    • ¼ 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.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

    More Pies and Tarts

    • Ube Pie Made with Only 4 Ingredients!
    • Pumpkin Pie (A Filipino Version)
    • Yema Tart with Kalamay
    • Filipino Onion Tart (Sibuyas Tart)

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    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

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