Savory Radish Top Tart

Savory Radish Top Tart

           Savory Radish Top Tart
Savory Radish Top Tart

I recently picked up some beautiful organic French breakfast radishes from my local CSA farm. While trimming them up, I realized that I needed to use the fresh, sturdy green tops from the radishes! I quickly remembered my friend Silvia, who used to shop at our Natural Food Store in San Diego and whose son Tad became one of our most trusted and dedicated employees; he was like a son to us! I remembered when he told me that his mother used to make a pie from the fresh radish tops! So this recipe is dedicated to you Silvia and I know you were looking down on me as I made my Savory Radish Top Tart. I also dedicate my Savory Radish Top Tart recipe to Tad and his wife Janice who was another of our most trusted employees. Both of these beautiful people started working for Geoffrey and I when they were teens and stayed with us throughout college and even married while working at our store; that day was a Seacoast Natural Foods Holiday!

1 sheet puff pastry, rolled out thin

2 tablespoons butter separated for bottom of pan and top of tart

1/4 extra virgin cup olive oil

1 organic leek, thinly sliced 

4-5 organic shiitake and oyster mushrooms, chopped

4 artichoke hearts, chopped

1 tablespoon organic Mediterranean spice blend of your choice

1/2 teaspoon Aleppo pepper flakes

1/2 teaspoon organic oregano

2 bunches fresh organic radish tops, chopped

3 farm raised eggs, whipped

4-5 ounces of goat cheese, crumbled

1/2 cup grated Parmesan Reggiano cheese and extra for top sprinkle 

Ground pepper and course ground salt for top sprinkle 

12 organic radishes, sliced for top

Preheat oven to 350 degrees Fahrenheit 

Place the rolled out puff pastry in a buttered tart or pie pan allowing the extra pastry to overlap edges of the pan

In a skillet, heat olive oil on medium high 

Add the leeks, mushrooms and artichokes and sauté until softened, about 5 minutes, season with Mediterranean spice, oregano and Aleppo pepper

In a large bowl, combine chopped radish tops, sautéed vegetables, whipped eggs and both cheeses, correct spices to taste and gently mix

Pour mixture into the pastry lined tart or pie pan, roll overlapping pastry around the top of the pan, top with remaining butter and sliced radishes 

Sprinkle with additional Parmesan, pepper and course salt

Bake for 1 hour until tart is golden brown

Serve my Savory Radish Top Tart with a crisp fresh salad and dry wine. Enjoy!!

Visit us often and buy the Simply Natural Gourmet Cookbook!

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