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Radish and cheese tart
A savory egg-and-cream tart with radishes and a cheese-enriched crust.
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General
A savory egg-and-cream tart with radishes and a cheese-enriched crust.
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4 clear steps
Preheat the oven to about 220°C / 425°F. Cut the cold butter into the measured flour until coarse crumbs form. Mix in half the cheese and ¼ cup cream.
Press into the bottom and sides of the pie pan using lightly floured fingers. Prick with a fork and bake for 10–12 minutes. Cool on a rack.
Lower the oven to about 190°C / 375°F. Sprinkle the remaining cheese into the cooled shell. Beat the yolks with the remaining ¾ cup cream and salt, then pour into the shell. Arrange the washed sliced radishes on top.
Bake for about 20–25 minutes, until set and the egg filling reaches 71°C. Let stand briefly before cutting into eight wedges. Refrigerate leftovers promptly.
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