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Radish & boursin tarts

Radish & boursin tarts

By Lyubov Voronina
25’ Prep time
20’ Cook time
45’ Total time
475 Calories
1 Serving

Summary

I think of this recipe as a bit of a moveable feast: make small pastry discs to serve as individual canapés or one large tart as the centrepiece for a meal. either way, people will be asking for the recipe. recipe by: lucas hollweg
Lyubov Voronina 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Line a large baking tray with parchment. Unroll the pastry and, using an 11cm pastry cutter, cut out 6 circles (or use a plate as a template for a larger circle if making a large tart). Using an 8cm pastry cutter, gently indent a smaller circle in the middle of the pastry (making sure not to cut all the way through), leaving a 1.5cm border. Carefully transfer the circles to the baking tray and prick the inner circles all over with a fork. Bake for 15-20 minutes. As soon as the pastry comes out of the oven, press the inner circles of pastry down with the back of a spoon, so that the outer rings of pastry create a raised border. Leave to cool completely
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Step 2

In a bowl, whisk together the cream and Boursin with a pinch of salt until thickened, then mix in the capers and chopped dill. Spread evenly over the puff pastry inner circles. Pile the sliced radishes on top of the cream mixture. Scatter over freshly ground black pepper and the reserved dill fronds. Drizzle with olive oil before serving

Ingredient

  • Nonpareille capers
    Nonpareille capers
    1.5 tbsp
  • Double cream
    Double cream
    125 mls
  • Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
  • French breakfast radishes
    French breakfast radishes
    150 grams
  • Boursin
    Boursin
    150 grams
  • All butter puff pastry
    All butter puff pastry
    320 grams
  • Dill
    Dill
    20 grams
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