Description
A rustic, free-form tart with a golden crust, filled with herb butter and topped with tender roasted radishes arranged like a flower.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 4–5 tablespoons ice water
- 1/4 cup softened herb butter (mixed with parsley, thyme, and chives)
- 1 bunch radishes, trimmed and halved
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
- Edible rose gold dust (optional, for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a bowl, mix flour and salt. Cut in cold butter until crumbly. Gradually add ice water until dough forms. Chill for 30 minutes.
- Roll dough into a 12-inch circle on parchment paper. Spread herb butter over center, leaving a 2-inch border. Arrange radish halves in a circular pattern over butter.
- Fold dough edges over filling, pleating as you go. Brush crust with egg wash. Drizzle radishes with olive oil, honey, salt, and pepper.
- Bake for 25-30 minutes until crust is golden and radishes are tender. Cool slightly, sprinkle with rose gold dust if using, and serve warm.
Notes
You can customize the seasonings to taste.