Pretty in pink! This showstopper is such a simple recipe to put together. The caramelised radishes take on a lovely turnipy sweetness that works so well with the sharp cheese.
Why you’ll love this recipe
As with classic tarte tatin this is cooked with the pastry on top so it stays beautifully crisp.
The radishes take on a really mellow flavour as they cook which works so well with the sweet and savoury notes here.
It’s a really beautiful dish but is genuinely so easy and hand-off to put together.
Ingredients
Makes 1 tart / 4-5 portions
320g sheet ready rolled puff pastry
400g radish (the small round pink varieties are best), any stalk part trimmed off
1 tbsp thyme leaves
2 tbsp brown sugar (any)
2 tbsp red or white wine vinegar
80g crumbled goat’s cheese or feta
A little oil for cooking
salt and pepper
A small handful of dill leaves, washed and picked for garnish
Looking for substitutions?
Sub flat leaf parsley leaves for the dill
Swap the sugar for honey or maple syrup
Add some chopped walnuts on top for some crunch
Recipe
- Preheat the oven to 200c fan
- Place a little oil in a roughly 30cm wide oven proof pan over a medium heat. Add the radishes so that they fit very tightly in a single layer. Stir the radishes from time to time until they have taken on a little colour. Stir in the thyme, sugar, vinegar and salt. Stir until the radishes are just tender to a sharp knife. If the pan dries out add a splash or two of water as you go
- Cut the pastry into a round just slightly larger than the pan and place on top of the radishes. Tuck in any excess pastry and stab several holes in it
- Place the tart in the middle of the oven and cook for 20-25 mins or until the pastry is evenly golden
- Place a chopping board on top of the pan and turn it out very carefully. Top with the cheese (use this to fill any gaps between radishes) and dill
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