MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Radish Tart
Categories: Dinner, Pies
Yield: 1 Tart

1 c All-purpose flour
1/2 c Cold butter
1 c (4 oz) shredded Edam; Gouda,
-or Gruyere cheese, divided
-(Cheddar is also
-acceptable)
1 c Heavy cream; divided
4 Egg yolks
1/4 ts Salt
1/2 sm Bunch of red radishes;
-up to 1

Radish tart is a tasty and colorful pie, best served hot from the
oven. Fresh red radishes and yellow cheese give this pretty pie an
interesting look and taste.

Preheat oven to 425 F (220 C).

Sift and measure flour into a bowl. Cut in the butter until the
particles are coarse. Stir in half of the cheese. Pour in 1/4 cup of
the cream; toss the mixture with a fork until all parts are moistened.

Turn the dough into a 9-inch round pie pan. With floured fingers,
press the mixture into the bottom and sides of the pan, then prick
the shell with a floured fork.

Bake the pie shell for 10 to 12 minutes. (The sides will slip down a
little during baking.) Cool on a wire rack.

Lower the oven temperature to 375 F (190 C).

Sprinkle the remaining cheese evenly over the bottom of the cooled pie
shell. Beat together the egg yolks, the 3/4 cup cream, and the salt.
Pour the egg mixture over the cheese. Place the radish slices evenly
over the top of the pie.

Bake for 20 to 25 minutes, or until set.

Remove the pie from the oven, cut it into wedges, and serve it hot.

Notes:

* If you really like the taste of radishes, use 1/2 cup or more. For a
milder pie, use 1/4 cup.
* The cheese crust has a pleasant crisp texture when eaten fresh out
of the oven. Leftovers can be refrigerated and reheated later, but
the texture will not be as good.
* A really sharp knife will aid in cutting the wedges without
displacing the radishes.

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