Its supposed to be Summer, but it been raining most of June with the skies being dominated by haunting grey clouds, so to inject a little colour into our lives I made these Radish Tarts.
Not only is it pretty, it is also frugal as I've used both the radish greens (tops) and the root.
soups, South Asian style Turnip Greens 'Saag' and tarts, so why be wasteful with homegrown radish greens. Eating radish greens is not new to me, as I do remember my mother making dishes with it, but its been a while.
For those of you unfamiliar with the taste of radish greens, I would describe the flavour as bitter, a cross between nettle and watercress. Unfortunately, the leaves on my brightly coloured radishes were a little too mature for a radish salad, but they were good enough to cook with.
I am submitting a slice of this Thrifty Radish Tart to Chris from Mele Cotte for this week’s Weekend Herb Blogging (WHB) #289. WHB is overseen by Haalo from Cook Almost Anything.
For the shortcrust pastry to line a 8 - 9 inch round tin
Serves 4 - 6
225g plain flour
½ teaspoon salt
3 tablespoons water
Method for shortcrust pastry
Add flour and salt to a bowl. Add the butter then rub it into the flour with your fingertips, lifting the mixture out of the bowl to incorporate as much air as possible as this will make the pastry light. Continue until the mixture looks like fine breadcrumbs, then add the water a little at a time and use your fingertips to press the mixture together and form a dough. Put the dough on a lightly floured surface and knead rolling out the dough, into whatever shape you want – a round, oval or rectangle. Blind bake in a hot oven at gas mark 6 for 20 minutes.
For the filling
About 20 radishes with green tops in tact
2 tablespoon olive oil
1 medium onion, sliced
2 – 3 cloves garlic, crushed
Salt and pepper to taste
150ml single cream or milk
Remove the green tops from the radish, wash thoroughly and mince. Slice the radishes in half and set aside.
Heat the oil and gently fry the onions and garlic in oil until very soft, then add in the minced greens and sauté in pan with lid until soft, stir from time to time to prevent from sticking. Season to taste and turn off heat.
Now whisk together the cream or milk with the egg and a little seasoning. Pour over the radish filling.