for 12 pieces

Radishes

800 g	black radishes , cut into approx. 3 mm slices
½ tsp	salt
a little	pepper

Pastry

1	pastry dough, rolled into a circle (approx. 32 cm Ø)

Ricotta mixture

250 g	ricotta
1 dl	cream
2	eggs
½ bunch	marjoram, finely chopped
¼ tsp	salt
a little	pepper

How it's done

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.

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