Radish and carrot lox tart

Name: Radish and carrot lox tart
Prep time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 eggs; 250 g ricotta; 100 g crème fraîche; 130 g vegan alternative to smoked salmon; 1 organic lemons; 2 bunch radishes; 1 spring onions incl. green parts; 1 puff pastry dough, rolled into a rectangle; salt and pepper to taste; 2 sprig dill

main dish Baking piquant

Total: 40 min. | Active: 20 min.

vegetarian

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Radishes are often underestimated. However, the splashes of pink in this spring tart are the star attraction. In addition to the colourful touches, they also bring a fresh sharpness that is complemented by the smoky carrot lox. In our opinion, no Easter brunch is complete without this tart.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 person

Tart base
1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1	egg, beaten

Filling
250 g	ricotta
100 g	crème fraîche
1	organic lemon, grated zest and 2 tbsp of juice
	salt and pepper to taste
2 bunch	radishes -

Topping
130 g	vegan alternative to smoked salmon (e.g. carrot lox Wild Foods)
1	spring onion incl. green part, cut into thin rings
2 sprig	dill, torn into pieces

How it's done

Tart base

Roll out the pastry, place on a baking tray lined with baking paper, prick firmly with a fork. Score a rim of approx. 1.5 cm all the way around. Brush the edge of the dough with egg.

Filling

Combine the ricotta, crème fraîche, lemon zest and juice, season. Spread the mixture over the pastry base, top with the radishes.

Bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 200 °C. Remove the tart from the oven.

Topping

Decorate the tart with the carrot lox, spring onion and dill.

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