Monday, April 8, 2019

Roasted Radish Tart for #BakingBloggers

It's time for the Baking Bloggers reveal today.   This month the theme is Baking with Spring Vegetables and I had a great idea.  I was going to use the chive blossoms on my chive plants, and make something really good out of them, and then I realized, they're not a spring vegetable. 
Hello, can anyone say 'whoops senior moment.'

Actually, don't.

But I realized that one of the first vegetables you can harvest in the spring are radishes, I've enjoyed many a handful of freshly pulled radishes, washed off quickly and scarfed down almost as quickly.
Those alongside the asparagus and baby beets are some of my favorites.
And as much as I love fresh, raw radishes, they are equally as brilliant, cooked.
Yes, cooked!
And when you roast them, WOOHOOO!!!!  although, my mouth says  "ERMAGERD!!, give me more."
Roasted Radish Tart

I used this recipe from Martha Stewart as an inspiration, sorta but then I went totally out of the box.

Radishes ready for roasting- this brings out a natural sweetness and a slight nutty flavor with pairs beautifully with the Gouda Cheese
Roasted Radish
If you see some empty space on the pan, it may be because I sampled a few pieces.
Roasted Radish
I've gotten slightly hooked on Cauliflower crusts lately.  This was spread out freestyle on parchment paper.  I made a ridge around the edges.
Cauliflower Crust
The roasted radishes spread on top of the cooked crust.
Roasted Radish Tart
After the bake, just before cutting the tart. 
Roasted Radish Tart
And since I'm the cook, I sampled. 
Roasted Radish Tart
And realized I needed to try and get some money shots.
Roasted Radish Tart
And so I played a little. 
Roasted Radish Tart
As I said, I did sample a couple of slices, I was only going to eat one, but it tasted so good, I had a second before I brought the whole thing to a gathering.  

Roasted Radish Tart

Roasted Radish Tart

Yield: 8-12 Servings as an appetizer
Author:
prep time: 30 Mcook time: 1 hourtotal time: 1 H & 30 M
This is a fun tart to make as an appetizer, or you could also serve it as a light meal with some crusty bread to accompany it. There are a couple of steps involved but it's actually pretty easy.

ingredients:

Radishes
  • 1 lb. Radishes
  • 1-2 teaspoons Olive Oil
  • salt
  • You can also reserve a couple of radishes and slice thinly to top the tart if desired.
Base
  • 1 small head of Cauliflower, riced, cooked and wrung dry.
  • 1 1/2 eggs
  • 1/2 cup shredded Gouda Cheese
Filling
  • 1 1/2 Eggs- beaten lightly
  • 1/2-3/4 cup shredded Gouda Cheese
  • 1/2 cup cream
  • 1 teaspoon fresh thyme leaves + 1/2 teaspoon for decoration if desired

instructions:

Roasting Radishes
  1. Preheat oven to 450 degrees. 
  2. Toss the cut radishes with the olive oil, and place in a single layer in a rimmed baking sheet.  Sprinkle with salt.
  3. Bake for 15 minutes, stir and bake an additional 20 minutes or until the radishes are cooked and lightly browned. 
  4. Set aside while the base cooks.
Base
  1. Rice the Cauliflower, cook until tender - I micro-waved mine for 3 minutes- let cool, then place into a cheesecloth or clean tea towel and wring it dry. You want to expel as much moisture as possible. After it has cooled, mix in the egg and cheese. Spread the mixture out either into a tart pan with a removable bottom or free style onto a rimmed baking sheet lined with parchment paper.
  2. Bake at 425 degrees for about 10 minutes, checking to see if it's done after ten minutes. It should be firm to the touch, and slightly browned on top. If not done, add another 3-5 minutes cooking time.
Filling
  1. Whisk together the egg, cream, cheese and thyme leaves.
Assembly
  1. Keep oven on at 425 degrees
  2. After cooking the base, remove from oven.  Spread the radishes evenly on top of the cauliflower crust.  Pour the egg custard filling on top, and spread out evenly.  You can also add some thinly sliced Radish on top if desired.  Bake for 10-15 minutes or until the filling is just set.   Sprinkle with the reserved thyme leaves.
  3. Slice into small pieces for serving as an appetizer or larger pieces for a meal.  This goes very nicely with some crusty bread as well. 
Created using The Recipes Generator



Baking Bloggers

Baking with Spring Vegetables

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

16 comments:

  1. Radishes and Gouda are favorites of mine but I haven't tried roasting them yet. Hearing you talk about them makes me excited to try!

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    Replies
    1. If you're not fond of fresh radishes or even if you are, roasting them actually sweetens them a little and adds a nice nutty taste.

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  2. I roasted radishes for the first time for my recipe and could not get over how delicious they were!

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    Replies
    1. They are good, aren't they? I found that they were a little too edible, and barely kept enough out for my recipe.

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  3. I love roasted radishes so I know that I would enjoy this tart.

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    Replies
    1. They are good. I had fun watching people's faces as they tried it.

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  4. I have some leftover radishes from some posole. I'm going to try roasting them tonight!

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    Replies
    1. You should, you many never eat raw radishes again. Well, I will but that's cause I love radishes.

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  5. Sounds like a tasty tart, like the combination of flavors. And roasted radishes really are great, I agree!

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    Replies
    1. It tasted so good, I may make it again for a gathering later on this month. Or I can just pick up more radishes to roast. They are tasty.

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  6. I too love cauliflower crust and this tart look so so delicious.

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    Replies
    1. I've been having fun playing with various methods of making cauliflower crusts, and I think I love them.

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  7. Very fresh! I bet they made a fab appetizer.

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    Replies
    1. I thought they were pretty tasty, and I will make this again, sometime.

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  8. I will have to try your roasted radish tart, it looks great! Hope you have a very special holiday and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

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    Replies
    1. You should, it really is delicious. Have a great weekend.

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