Friday, April 27, 2018

Watermelon Radish Pepper Cream Tart in a Beet Crust

Like many of my recipes, this tart is designed to be versatile so you can easily adapt the dish to your taste. Add some goat cheese slices, roasted garlic or a combination of your favorite fresh herbs to customize it to your own taste.

This is a good thing for me as well. This tart originally was designed to have goat cheese in the recipe. I forgot to put "goat cheese" on my shopping list and started to make the tart without realizing there was none to b found. So pepper cream it was! I was really happy with the result but I also believe the tart would be great with goat cheese. 

You can also use whatever type radish you like or have on hand. I found these watermelon radishes at the farmer's market recently and could not resist their beautiful pink color. The radishes were perched among a wonderful variety of others including green meat and black ones but I just had to have the pink. I can chalk the gravitational pull to the pink up to my girl genes, maybe but mostly I knew they would be pretty in photographs. #foodbloggermentality

Forgive me for being all matchy-matchy but these glorious radishes deserved better than a plain flour crust. They needed a pretty frame for their beauty. I simply added beet powder to a simple tart crust recipe. A visual gamechanger. 

However, what is pretty in photos is usually beautiful on a table and a bonus for those of you who like to obsess over presentation when they entertain. #dontlookatme

Frankly, although I adore their gorgeous color, I do not like beet flavor. The taste is too strong for me. However, the powder adds a hint of savory flavor to the crust that is not at all beet-like. The tart is creamy with a pleasing sharp spike of pepper which pairs well with the radish flavor. 

Watermelon Radish Pepper Cream Tart 
in a Beet Crust
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake time: 1 hour
Yield: Serves 8
  • 1+1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons beet powder
  • 1/2 cup (1 stick) cold butter, cut into small pieces
  • 3-4 tablespoons ice water
  • 2 medium-sized watermelon radishes, peeled and thinly sliced
  • 1 cup sour cream, room temperature
  • 1 package (8oz) cream cheese, room temperature
  • 2 eggs
  • 1 +1/2 teaspoons freshly ground pepper (more if you are a pepper lover)
  • kosher salt

  • In a food processor, pulse together the flour, salt, and beet powder until combined.
  • Add the cold butter pieces to the processor and pulse until they become pea-sized lumps in the mixture.
  • Add the water one tablespoon at a time, pulsing, just until the mixture sticks together in dough form.
  • Wrap the dough in plastic cling film and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F. 
  • Grease and flour a 9" tart pan.
  • Roll out the crust dough into a circle on a floured work surface.
  • Transfer to the pan and crimp the edges. Use a fork to poke some holes in the bottom of the crust.
  • Place a layer of parchment paper inside the pan on top of the dough. Place pie weights on top of the pan. 
  • TIP: If you do not have pie weights, fit a springform pan inside the tart pan on top of the crust with a layer of parchment paper in between. I have pie weights but I find this method much easier. 
  • Place the pan in the oven and blind bake the crust for 20 minutes.  Remove from oven and let cool.
  • Preheat the oven to 350 degrees F.
  • In a separate bowl, beat together the sour cream and cream cheese. Beat in the eggs. Mix in the freshly ground pepper. Stir in the kosher salt. 
  • Pour the cream mixture into the pre-baked tart shell.
  • Place the tart in the oven and bake for 20 minutes.
  • Remove the tart from the oven and place the sliced radishes over the top of the tart.
  • Return the tart to the oven and bake for another 15-20 minutes.
  • Remove from oven. Let cool for 10-15 minutes before slicing and serving. 

Like Radishes? Try these other radish-centric recipes:

Radish Scallion Fritters with Yogurt Dip

Radish Mint Soup

German Potato Pancakes with Radish Leaf Pesto

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