The best thing about springtime in Texas is the long, sunny evening, when the temperature hovers in the mid-70s, the breeze rustles the live oaks, and our whole yard is bathed in golden light. (Well, the asphalt parking lot outside our apartment is bathed in golden light.) I love cooking at this time of year because it’s easy to put a meal on the table before sunset. It’s also cool enough to run the oven without making the house sweaty.
For all these reasons and more, Texas spring is the perfect time of year to make this rustic radish tart. It’s easy and quick to toss together on a weeknight, and it travels well on a cheeseboard for a picnic in the yard.
The inspiration for this tart came from the vibrant radishes in season now from several local farms; these pink beauties came from West Austin Roots, just two miles from the capitol building. The radishes are the star of the show here, and tangy goat cheese, sweet onions, thinly-sliced apples, and a sweet thread of honey over top of the tart balance out their spice.
If you need to have dinner on the table quickly, I recommend making the pie crust for this recipe ahead of time on the weekend or, if you must, use store-bought. For tonight’s meal, I was able to roll out my pie crust, slice the onions, radishes and apples, and assemble the tarts while the oven was preheating. I got nice clean edges on my tart crust by trimming the dough into a circle with a pizza cutter after I rolled it flat.
Rustic Radish Tart (makes one, 9-inch tart)
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup very cold shortening or butter, cut into small pieces
3 tablespoons ice water
4 oz. goat cheese
1 tablespoon freshly ground pepper, plus more to garnish
1/2 tablespoon olive oil
6 pink beauty radishes, tops and stringy roots removed, sliced very thin
1/2 granny smith apple, cored and sliced very thin
1/2 yellow onion, sliced very thin
1 tablespoon honey
1 teaspoon salt
Egg wash: 1 egg, beaten
Prepare pie crust: Put flour, salt and butter into a food processor fitted with the blade attachment. Pulse until mixture is crumbly and blended. (The largest pieces of butter should be about the size of green peas, completely coated in flour.) Add ice water one tablespoon at a time, continuing to blend dough, until its consistency is even. Form dough into a ball, wrap with plastic wrap, and chill in the fridge for at least an hour. The dough will keep in the fridge up to 48 hours, and in the freezer for about a month.
To make the tart: Preheat oven to 425 degrees. Prepare a cookie sheet with parchment paper. Stir together the goat cheese, olive oil and one tablespoon of fresh ground pepper. Slice onion, radishes and apple.
After the pie crust dough is chilled, roll it out on a floured surface until it’s about 11-inches across. Transfer the rolled dough to the prepared cookie sheet. Spread goat cheese mixture on the pie crust to within an inch or two of the edge. Top cheese with sliced onions, radishes and apples, then fold the edges of the crust over the toppings to create the tart shape. Sprinkle the tart with salt and fresh ground pepper. Drizzle honey over the fruits and veggies and brush crust with egg wash before baking for 20-25 minutes, until crust is golden brown and shiny.
If you want to have a parking lot picnic like we did tonight, keep the tart on the parchment paper after cooking for easy transport.