Radishes, good crusty bread, butter and salt. We agree that it is already happiness!
These delicious little radishes can also be beautifully presented in small tartlets. Used this way, they become a pretty entrance. For my part, they made my meal, served with a salad.
First I made a parmesan pastry. This one brings both a delicious taste and a very pleasant sandy texture. Once cooked, the dough is topped with a Philadelphia and basil mousse. The small radishes are simply placed on top.
These little tarts are delicious. I admit that I had a lot of trouble eating just one.
75g cold butter
30 g grated parmesan
1/2 tsp salt
50g cold water
Put the flour, coarsely chopped butter, grated parmesan, salt and water in the bowl of the food processor. (I use the Thermomix, but you can do with any other device).
Mix by giving a few short pulses. Add a little more water in a trickle as needed. Stop as soon as the dough comes together. It doesn’t matter if you still see little bits of butter.
Place the dough on a lightly floured sheet and roll it out.
Cut out 8 circles and line 8 greased tartlet moulds.
Refrigerate for at least 1 hour.
Preheat the oven to 170°C.
Remove the excess dough around the moulds.
Cover each with a piece of baking sheet and seeds (I use chickpeas which I save from time to time)
Bake for about 20 minutes then remove the leaves and continue baking for another 5 to 10 minutes until the tartlets are golden brown.
175 g cream cheese (Philadelphia type)
115 g full cream
1 bunch of radishes
fleur de sel, pepper
Whip the cheese.
Whip the very cold cream into whipped cream, then add it to the cheese in several batches, with a spatula.
Add a few finely cut basil leaves and season.
Garnish the cold tartlets with the mousse, then arrange the finely cut radishes on top.
Add a little fleur de sel and serve quickly.
To finish: instead of basil, you can use mint.