Spring Pink Radish Tartlets

Name: Spring Pink Radish Tartlets
Yield: 6 tartlets
Cuisine: American
Ingredients: 1 sheet refrigerated pie crust; 1 bunch radishes; 5 1/3 oz cream cheese (about 150 grams); 1 tablespoon chopped pickles; 1 tablespoon chopped capers; 1 tablespoon chopped shallots; 1 tablespoon chopped fresh herbs (chives, parsley); 1 hard-boiled egg, mashed; Olive oil; Freshly ground black pepper; Flaky sea salt

Alexis Leroux @Alexis

Culture Food
Probably originating from Asia Minor, radishes were already part of the Babylonian and Egyptian diet 4,000 years ago. In Greece, radishes were dedicated to Apollo, who sometimes received golden radishes as offerings. This small root vegetable is easy to grow and can be harvested in just a few weeks. Sow in spring or fall; summer sowing produces poor quality because radishes can't handle heat or drought. It's the quintessential spring vegetable—crisp, fresh, flavorful, sometimes a little spicy, and brightly colored.

Alexis Leroux @Alexis

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Ingredients

6 tartlets

1 sheetrefrigerated pie crust
1 bunchradishes
5 1/3 ozcream cheese (about 150 grams)
1 tablespoonchopped pickles
1 tablespoonchopped capers
1 tablespoonchopped shallots
1 tablespoonchopped fresh herbs (chives, parsley)
1hard-boiled egg, mashed
Olive oil
Freshly ground black pepper
Flaky sea salt

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Steps

1

Peel and wash the radishes. Dice enough radishes to make 5 tablespoons, and thinly slice the rest using a mandoline. Keep chilled.
2

Unroll the pie crust and cut out 6 rounds with a cookie cutter. Prick each round with a fork and bake for 10 to 15 minutes at 350°F (180°C). Let cool on a wire rack.
3

While the crusts are baking, finely chop the pickles, capers, shallot, and fresh herbs. Mash the hard-boiled egg. Do not blend—keep the mixture chunky for texture.
4

Mix the chopped ingredients with the cream cheese, a squeeze of lemon juice, the diced radishes, and freshly ground black pepper. Do not add salt.
5

To assemble, place a spoonful of the mixture on each pastry round, spread evenly, and gently top with radish slices.
6

For presentation, garnish with fresh herbs, drizzle with olive oil, and sprinkle with flaky sea salt.
7

You can substitute the pie crust with toasted rounds of sandwich bread if desired.