Roasted Radish Tart Recipes
ROASTED RADISHES
I saw a recipe for baked radishes in a magazine long, long ago and the thought so intrigued me I just had to give it a try. This is my personalized version of the original. I often switch out the thyme with either rosemary, basil, or crushed garlic, depending on my mood and what main dish these will be served with.
Provided by Deeli
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
- Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 2.1 g, Fat 6.8 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 16.6 mg, Sugar 0.9 g
ROASTED RADISHES
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan., Roast until crisp-tender, about 30 minutes, stirring once.
Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 165mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED RADISH TART
No, those aren't flowers adorning this creamy cauliflower tart! They're thinly sliced watermelon radishes-they take on that distinctive shape, not to mention that stunning shade of deep fuchsia, when baked.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 11
Steps:
- On a lightly floured piece of parchment, roll dough into an 11-inch round. Fit into a 9-inch tart pan with a removable bottom; tuck in edges. Prick bottom evenly with a fork; freeze until firm, about 20 minutes.
- Preheat oven to 400 degrees. Line crust with parchment; fill with dried beans or pie weights. Bake on a rimmed baking sheet until edges are just starting to turn golden, about 20 minutes. Remove paper and beans; bake until bottom is golden and dry, 15 to 17 minutes. Let cool completely.
- Reduce oven to 375 degrees. In a skillet, melt butter over medium heat. Add shallot; cook, stirring, until softened and translucent, about 5 minutes. Add cauliflower, 1/2 cup water, and cream; bring to a simmer, then cover and cook until cauliflower is very tender, 8 to 10 minutes. Remove from heat; season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Let cool slightly.
- Puree cauliflower mixture in a blender until smooth. Add egg; process until smooth. Stir in thyme. (You should have 1 1/2 cups puree.) Transfer to crust; smooth top with a spatula.
- Toss radishes with oil; season with salt and pepper. Arrange on top of puree, slightly overlapping them in a circular pattern, covering surface. Bake tart on a baking sheet until radishes are beginning to shrivel and filling is bubbling around edges, about 45 minutes. Let cool completely before serving.
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