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Watermelon Radish Pepper Cream Tart in a Beet Crust


Course Brunch, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings 8 Slices
Author Lora Wiley-Lennartz

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

  1. In a food processor, pulse together the flour, salt, and beet powder until combined.

  2. Add the cold butter pieces to the processor and pulse until they become pea-sized lumps in the mixture.
  3. Add the water one tablespoon at a time, pulsing, just until the mixture sticks together in dough form.
  4. Wrap the dough in plastic cling film and refrigerate for 30 minutes.
  5. Preheat the oven to 350 degrees F.
  6. Grease and flour a 9" tart pan.
  7. Roll out the crust dough into a circle on a floured work surface.
  8. Transfer to the pan and crimp the edges. Use a fork to poke some holes in the bottom of the crust.
  9. Place a layer of parchment paper inside the pan on top of the dough. Place pie weights on top of the pan.
  10. 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.
  11. Place the pan in the oven and blind bake the crust for 20 minutes.  Remove from oven and let cool.
  12. Preheat the oven to 350 degrees F.
  13. 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.
  14. Pour the cream mixture into the pre-baked tart shell.
  15. Place the tart in the oven and bake for 20 minutes.
  16. Remove the tart from the oven and place the sliced radishes over the top of the tart.
  17. Return the tart to the oven and bake for another 15-20 minutes.
  18. Remove from oven. Let cool for 10-15 minutes before slicing and serving.