recipe: radish, apple, and onion tart

Happy almost-Memorial Day! I've been enjoying the abundance of seasonal fruits and veggies in pie and tart form as of late. So it's no surprise that my Memorial Day picnic will be filled with produce stuffed inside of rustic crusts.

This radish, apple, and onion tart with peppered goat cheese and honey was to die for. I promise you, even though the combination isn't intuitively appealing, the taste is a knock-out. And because it's free-form (AKA shape the pie dough as you please), if you're armed with a good crust, it's really tough to screw it up.




Prepare your pie dough a few hours beforehand and let chill in the refrigerator for 2-3 hours before rolling out.



After your pie dough is rolled to approx. 12 inches diameter, thinly slice the green apple, radishes, and onion. (*Fill a large bowl with water and fresh squeezed lemon and place the sliced fruit and veggies in it until you're ready to place on the tart)

Make your goat cheese mixture (olive oil, goat cheese and pepper) and sprinkle over the middle of the dough, leaving approx. 2 inches around the edges.





Pile the apples, onions and radishes on the top of the goat cheese mixture.



Fold up the sides of the dough and drizzle honey over the toppings and sprinkle with pepper.



Bake at 425* for 20-25 minutes until the crust begins to brown.



Rustic Radish Tart
Original Recipe from Austin Gastronomist
(makes one, 9-inch tart)

Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup very cold unsalted butter, cut into small pieces
3-4 tablespoons of ice water

Filling:
4-5 oz. goat cheese
1 tablespoon freshly ground pepper
1/2 tablespoon olive oil
6 pink beauty radishes, tops and roots removed, sliced very thin
1/2 granny smith apple, cored and sliced thin
1/2 yellow onion, sliced 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.