Recipe: Spring Radish Tarts

Spring Radish Tarts

Poor radishes rarely get much attention, but I just love the cheerfulness that a pink, red, or purple radish can bring to the table. This savory tart recipe highlights the color and crisp, peppery bite of the roots and uses the leaves in vibrant green pesto — all atop a buttery crust. Serve this gluten- and dairy-free dish as an appetizer or with a salad for a light spring meal.

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Spring Radish Tarts
Serves 4

For the crust (adapted from Elana's Pantry)
2 cups blanched almond meal/flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grapeseed oil
1 egg

For the pesto
2 cups packed radish greens
1/4 cup packed parsley
1/4 cup packed mint
2 scallions, roughly chopped
1/3 cup shelled pistachios
2 tablespoons chopped preserved lemon peel (rinse and remove pulp before chopping)
3 tablespoons extra virgin olive oil

For the topping
6 to 8 radishes
1 teaspoon white wine vinegar
Parsley and mint for garnish
Fleur de sel or other flaky salt

Special equipment
4 (4-inch) tart pans with removable bottoms

Preheat the oven to 350°F with a rack in the middle.

To prepare the crust, place the almond flour, salt, and pepper in a food processor and pulse until combined. Add the oil and egg and pulse until the mixture holds together. Divide the mixture between 4 tart pans and press evenly onto the bottom and up the sides. Bake until lightly golden, about 10 minutes. Cool completely on a wire rack.

To make the pesto, place the radish greens, parsley, mint, scallions, pistachios, and preserved lemon in a food processor or blender. Process until finely chopped, scraping down the sides of the bowl as needed. With the machine running, add the olive oil in a slow, steady stream. Blend until emulsified, scraping down the sides of the bowl as needed.

Thinly slice the radishes using a mandoline or sharp knife. Toss with the vinegar.

Gently remove the tart shells from their pans. Divide the pesto between the four shells and spread it evenly across the bottom. Arrange the radishes slices on top of the pesto and garnish with herbs and a sprinkle of salt.

Serve immediately (recommended) or wrap tightly and refrigerate for up to a day (tarts will still be good but may get a bit soggy).

About the Author

Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as seasonal food, food preservation, wild food, and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015) and founder of LA Food Swap.
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