This is a good thing for me as well. This tart originally was designed to have goat cheese in the recipe. I forgot to put “goat cheese” on my shopping list and started to make the tart without realizing there was none to b found. So pepper cream it was! I was really happy with the result but I also believe the tart would be great with goat cheese.
You can also use whatever type of radish you like or have on hand. I found these watermelon radishes at the farmer’s market recently and could not resist their beautiful pink color. The radishes were perched among a wonderful variety of others including green meat and black ones but I just had to have the pink. I can chalk the gravitational pull to the pink up to my girl genes, maybe but mostly I knew they would be pretty in photographs. #foodbloggermentality
Forgive me for being all matchy-matchy but these glorious radishes deserved better than a plain flour crust. They needed a pretty frame for their beauty. I simply added beet powder to a simple tart crust recipe. A visual game-changer.
However, what is pretty in photos is usually beautiful on a table and a bonus for those of you who like to obsess over the presentation when they entertain. #dontlookatme
Frankly, although I adore their gorgeous color, I do not like the flavor of beets. The taste is too strong for me. However, the powder adds a hint of savory flavor to the crust that is not at all beet-like. The tart is creamy with a pleasing sharp spike of pepper which pairs well with the radish flavor.
Watermelon Radish Pepper Cream Tart in a Beet Crust
Ingredients
- 1+1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons beet powder
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 3-4 tablespoons ice water
- 2 medium-sized watermelon radishes peeled and thinly sliced
- 1 cup sour cream room temperature
- 1 package 8oz cream cheese, room temperature
- 2 eggs
- 1+1/2 teaspoons freshly ground pepper more if you are a pepper lover
- kosher salt
Instructions
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In a food processor, pulse together the flour, salt, and beet powder until combined.
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Add the cold butter pieces to the processor and pulse until they become pea-sized lumps in the mixture.
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Add the water one tablespoon at a time, pulsing, just until the mixture sticks together in dough form.
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Wrap the dough in plastic cling film and refrigerate for 30 minutes.
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Preheat the oven to 350 degrees F.
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Grease and flour a 9" tart pan.
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Roll out the crust dough into a circle on a floured work surface.
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Transfer to the pan and crimp the edges. Use a fork to poke some holes in the bottom of the crust.
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Place a layer of parchment paper inside the pan on top of the dough. Place pie weights on top of the pan.
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TIP: If you do not have pie weights, fit a springform pan inside the tart pan on top of the crust with a layer of parchment paper in between. I have pie weights but I find this method much easier.
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Place the pan in the oven and blind bake the crust for 20 minutes. Remove from oven and let cool.
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Preheat the oven to 350 degrees F.
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In a separate bowl, beat together the sour cream and cream cheese. Beat in the eggs. Mix in the freshly ground pepper. Stir in the kosher salt.
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Pour the cream mixture into the pre-baked tart shell.
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Place the tart in the oven and bake for 20 minutes.
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Remove the tart from the oven and place the sliced radishes over the top of the tart.
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Return the tart to the oven and bake for another 15-20 minutes.
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Remove from oven. Let cool for 10-15 minutes before slicing and serving.
Like Radishes? Try these other radish-centric recipes:
