A savory tart built on flaky pastry, with thinly sliced ForYou® radishes arranged in overlapping rings and baked until just tender. The radishes mellow as they cook, giving a sweet, peppery topping that looks far more complicated than it is. Serve as a vegetarian main, an appetizer, or alongside a soup.
- 1 C. all purpose flour
- 1/2 C. cold butter
- 1 C. (4 oz) shredded Edam, Gouda, or Gruyere cheese, divided
- 1 C. heavy cream, divided
- 4 egg yolks
- 1/4 tsp. salt
- 1 C. For You® Radish Chips
1. Preheat oven to 425° F (220° C). Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in 1/2 of the cheese. Pour in 1/4 cup of the cream; toss the mixture with a fork until all parts are moistened.
2. 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.
3. Bake the pie shell for 10 to 12 minutes. (The sides will slip down a little during baking.)
4. Cool on a wire rack.
5. Lower the oven temperature to 325° F (160° C). Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell.
6. Beat together the egg yolks, the 3/4 cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish chips evenly over the top of the pie.
7. Bake for 20 to 25 minutes, or until set. Remove the pie from the oven, cut it into wedges, and serve it hot.
