feed me vega
Recipe for a Savoury (and Gorgeous!) Radish Tart
The Netherlands is a goldmine of delicious food and beautiful products. In Lekker Lokaal, Laura de Grave tells you where to find the best products near you and how to cook delicious vegetarian dishes with them, such as this gorgeous savoury radish tart.
door Lauretta Baarends
“Savoury tart is fantastic, especially when it’s super simple and looks absolutely amazing, like this one. You can easily make the base yourself; there’s nothing difficult about it. Delicious for lunch, with drinks or as a main course with a simple salad on the side.”
How to make the radish tart
- Preheat the oven to 200 °C. Mix the flour with the baking powder in a bowl. Add the quark and 1 tbsp oil. Knead well for 1 min. until you have a smooth dough. Dust the work surface and rolling pin with a little flour. Roll out the dough to the size of the quiche tin.
- Line the greased tin with the dough and cut away the excess dough.* Cut off the radish leaves, but leave approx. 1 cm of the stem attached. Set the leaves aside. Wash the radishes, pat them dry with a clean tea towel and halve them lengthways.
- Mash the goat’s cheese and cream together with a fork in a bowl. Beat in the eggs one at a time with a whisk. Season with 1⁄2 tsp pepper and 1⁄2 tsp salt. Spread the goat’s cheese and egg mixture over the dough base.
- Arrange the halved radishes (alternating red and white sides up) on the goat’s cheese and egg mixture. Bake the radish tart for approx. 20 min. until golden brown and cooked through.
- Meanwhile, wash the radish leaves and pat them dry with a clean tea towel. Cut the cheese into cubes of approx. 2 cm and roughly chop the dill. Put the radish leaves, cheese, dill, walnuts, 4 tbsp oil, and pepper and salt to taste into a food processor or a tall container for an immersion blender. Blend for 2 min. until you have a coarse spread.
- Cut the tart into 8 wedges. Serve lukewarm with a tablespoon of the radish and dill mixture.
Title: Lekker Lokaal
Author: Laura de Grave
Price: €29,99
Publisher: Xander Uitgevers
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