Spring Time Radish Tart
Servings: 8 Slices
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.