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Radish tartlets
25 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 252
  • Fat about 19g
  • Carbohydrates about 15g
  • Protein about 4g
This is needed
This is needed for 8 pieces
Tart bases
  • 1 cake dough, rolled into a rectangle (approx. 25 x 42 cm)
  • 30 g walnut kernels, finely chopped
Mixture
  • 1 red onion, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 0.5 dl water
  • 80 g radish, cut into small pieces
  • 1 dl cream
  • 1 egg
  • 125 g cream cheese, plain
  • 0.5 tsp salt
  • a little pepper
Topping
  • 0.5 tbsp olive oil
  • 80 g radish, quartered
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 0.25 tsp salt
  • a little pepper
  • 4 sprigs dill, leaves torn off
Tools
  • 8 ovenproof ramekins (each approx. 10 cm in diameter), greased and floured
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And that's how it's done
And that's how it's done
Tart bases
Unroll the pastry, sprinkle with the nuts and roll with a rolling pin. Cut out 7 circles (each approx. 12 cm in diameter), fold the remainder of the pastry together, roll out, cut out the final circle (approx. 12 cm in diameter). Place the pastry circles in the tart tins, prick firmly with a fork, chill for approx. 15 mins.
Mixture
Heat the oil in a pan. Add the onion and radish, sauté for approx. 3 mins. Pour in the lemon juice and water, reduce until the liquid has almost evaporated. Place the vegetables in a measuring cup, allow to cool slightly. Add the cream, cream cheese and egg, season, puree until smooth. Pour the filling into the tart cases.
To bake
Approx. 40 mins. on the bottom shelf of an oven preheated to 180°C. Remove, allow to cool slightly.
Topping
Heat the oil in a pan. Add the radish, sauté for approx. 4 mins. Add the lemon juice and water, reduce a little, season. Scatter the radish on top of the lukewarm tartlets. Garnish with dill.

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