Radish tartlets

Radish tartlets

Total: 1 hr 20 min. | Active: 25 min.
Nutritional value / piece: 252 kcal
, Fat: 19 g
, Carbohydrate: 15 g
, Protein: 4 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Tart bases

1 cake dough, rolled into a rectangle (approx. 25 x 42 cm)
30 g walnut kernels, finely chopped


1 tbsp olive oil
1 red onion, finely chopped
80 g radishes, cut into small pieces
1 tbsp lemon juice
½ dl water
1 dl cream
125 g cream cheese, plain
1 egg
½ tsp salt
a little pepper


½ tbsp olive oil
80 g radishes, quartered
1 tbsp lemon juice
1 tbsp water
a little pepper
¼ tsp salt
4 sprigs dill, leaves torn off
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8 ovenproof ramekins (each approx. 10 cm in diameter), greased and floured

How it's done

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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.


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.


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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