Radish Tart

• 1 cup all-purpose flour
• ½ cup cold butter
• 1 cup (4 oz) shredded Edam, Gouda, or Gruyere cheese, divided (Cheddar is also acceptable)
• 1 cup heavy cream, divided
• 4 egg yolks
• ¼ tsp salt
• ½–1 small bunch of red radishes

Ingredients for 7 servings (735 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 425°F (220°C).

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2. 2

   Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in half of the cheese. Pour in ¼ cup of the cream; toss the mixture with a fork until all parts are moistened.

3. 3

   Turn the dough into a 9-inch round pie pan. With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork.

4. 4

   Bake the pie shell for 10–12 minutes. The sides will slip down a little during baking. Cool on a wire rack.

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5. 5

   Lower the oven temperature to 375°F (190°C).

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6. 6

   Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell. Beat together the egg yolks, the ¾ cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish slices evenly over the top of the pie.

7. 7

   Bake for 20–25 minutes, or until set.

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8. 8

   Remove the pie from the oven, cut it into wedges, and serve it hot.

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