Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Radishes
Pastry
Ricotta mixture
Utensils
One flan tin (approx. 28 cm in diameter), greased, floured or fully lined with baking paper
How it's done
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Radishes
Mix the radishes and salt in a bowl, leave to absorb for approx. 30 mins.
Pastry
Roll out the pastry, place in the tin along with the baking paper. Prick the pastry base firmly with a fork.
Ricotta mixture
Place the ricotta in a bowl along with all the other ingredients up to and including the pepper, mix well. Spread half of the mixture over the base of the tart.
Tart
Drain the radishes well, place half of them in the ricotta mixture in a fan-like arrangement. Cover with the remainder of the mixture, then fan the remainder of the radishes on top.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, serve warm.
| Tip: | Instead of black radishes, you can also use regular radishes. |
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