Watermelon Radish Pepper Cream Tart in a Beet Crust
Course
Brunch, Main Course
Cuisine
American
Prep Time20minutes
Cook Time1hour
Chill Time30minutes
Total Time1hour20minutes
Servings8Slices
AuthorLora Wiley-Lennartz
Ingredients
1+1/2 cups all-purpose flour
1/2teaspoonsalt
2tablespoonsbeet powder
1/2cup(1 stick) cold butter, cut into small pieces
3-4tablespoonsice water
2medium-sized watermelon radishespeeled and thinly sliced
1cupsour creamroom temperature
1package8oz cream cheese, room temperature
2eggs
1+1/2 teaspoons freshly ground peppermore if you are a pepper lover
kosher salt
Instructions
In a food processor, pulse together the flour, salt, and beet powder until combined.
Add the cold butter pieces to the processor and pulse until they become pea-sized lumps in the mixture.
Add the water one tablespoon at a time, pulsing, just until the mixture sticks together in dough form.
Wrap the dough in plastic cling film and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Grease and flour a 9" tart pan.
Roll out the crust dough into a circle on a floured work surface.
Transfer to the pan and crimp the edges. Use a fork to poke some holes in the bottom of the crust.
Place a layer of parchment paper inside the pan on top of the dough. Place pie weights on top of the pan.
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.
Place the pan in the oven and blind bake the crust for 20 minutes. Remove from oven and let cool.
Preheat the oven to 350 degrees F.
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.
Pour the cream mixture into the pre-baked tart shell.
Place the tart in the oven and bake for 20 minutes.
Remove the tart from the oven and place the sliced radishes over the top of the tart.
Return the tart to the oven and bake for another 15-20 minutes.
Remove from oven. Let cool for 10-15 minutes before slicing and serving.