It’s officially Spring. A long awaited season, this year particularly so. Many in the United States have been hit by multiple unprecedented winter storms. We feel very fortunate that here in the Pacific Northwest the winter has been mild and pleasant. This post and recipe are dedicated especially to all of you who have experienced a long and hard winter.
Picked in the Spring, and also in the fall, Watermelon Radish transforms any tart, salad or dish into an explosion of color and flavor. Not just eye candy, but a full of flavorful heirloom radish. Watermelon radish has the most vivid color you will find in any root, with rays of white around its deep, intense fuchsia and magenta flesh, with a soft pastel green skin outside.
A stunning radish to cook with, to bake, and to enjoy raw. It’s succulent, mild, crisp, sweet, and earthy. Many like to eat watermelon radish in cold salads. It certainly pairs well with other bulbs, such as fennel, and I am already thinking about an apple and fennel salad as a perfect dish to incorporate this beauty. This tart was an absolute hit for dinner at home. Layers of Watermelon radish, lavished with a mix of eggs and cream, and sprinkled with a few fresh sprigs of lemon thyme, it went right in the oven for about 45 minutes at 380 degrees. Vary the herbs in this tart; it doesn’t have to be thyme, maybe you would want to add oregano or fennel. We all had more than one piece, and I accompanied the tart with sweet green peas (as a side) and an arugula salad, slightly drizzled with a quick vinaigrette of olive oil and balsamic vinegar. Let’s welcome a long-awaited Spring! I look forward to continuing to share with your Spring-inspired and Summer fresh new recipes and stories. Until next time – enjoy!
- 4 Watermelon Radish Medium size ball (Raw)
- 4 eggs
- 1 cup light cream
- Fresh herbs of your choice (I used Lemon Thyme)
- For the crust
- 2 cup + 4 Tbsp flour, sifted
- ½ teaspoon salt
- ⅔ cup butter
- 6-8 tablespoons whole milk
- For the filling:
- Place the Watermelon radish to make a bed (image above). Mix the eggs and the cream together and pour into the pie crust. Do not overfill. Place on a cookie sheet (in case it overflows while cooking), bake at 375 for 35-45 minutes or until nice and golden.
- For the crust:
- Combine the flour and salt. Cut the butter into the flour mixture until there are pea-sized (or smaller) pieces of butter. Gradually pour the milk in, one tablespoon at a time while stirring the mixture. Grasp the dough (still in the bowl) and mix with your hands, gently. Place dough on heavily floured countertop, put flour over entire rolling pin surface and roll it out, gently until it’s about ¼ inch thick and large enough for your pie pan. Carefully, with a spatula to keep the dough from sticking to the counter, roll the dough around the rolling pin then roll it out over the greased pie plate.Cut off excess fold 1” under and flute the edges with your fingers. Perforate the bottom of the crust to prevent it from bubbling up while it’s cooking. Bake at 350 for 10 to 12 minutes to let the crust set and before placing the raw watermelon radish.
©Au Petit Goût. All Rights Reserved Worldwide.