for 8 pieces

Tart bases

1	sheet of pastry, rolled into rectangles (approx. 25 x 42 cm)
30 g	walnut kernels, finely chopped

Mixture

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

Topping

½ tbsp	olive oil
80 g	radishes, quartered
1 tbsp	lemon juice
1 tbsp	water
a little	pepper
¼ tsp	salt
4 sprig	dill, leaves torn off

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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