Breakfast Radish Tart
When we think of breakfast, our minds often drift toward the usual suspects: toast, pancakes, or cereal. But what if you could start your day with something just as satisfying, yet unexpectedly elegant and full of fresh flavors? This Breakfast Radish Tart is a dish that’s as beautiful as it is delicious. With its crisp puff pastry base, creamy sunflower and chickpea spread, and vibrant radish topping, this tart is the perfect way to elevate your breakfast routine.
Equipment
- oven
Ingredients
- 1 sheet puff pastry
Filling
- ½ cup sunflower seeds soaked overnight
- 1 cup chikpeas drained and rinsed
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ⅓ cup spring onion chopped
- ⅓ cup dill chopped
- 1½ cup radish leaves
- salt and black pepper to taste
- ½ cup radish thinly sliced
Instructions
- Begin by preparing the creamy spread. Start by sauteing the radish leaves for about 5 minutes, let it cool down. Drain the soaked sunflower seeds and add them to a food processor along with the chickpeas, lemon juice, olive oil, salt, and pepper. Blend until smooth, adding a bit of water if necessary to reach a spreadable consistency.
- To the spread add sauteed radish leaves, chopped spring onion and dill. Mix very well.
- Preheat the oven to 400°F (200°C). On a lined baking sheet roll out the puff pastry. Layer the sunflower seed and chickpea spread on top. Fold over the corners.
- Thinly slice the fresh radishes and arrange them on top of the tart in a decorative pattern. Drizzle some olive oil adn bake in the oven for about 25 minutes until the puff pastry is browned and golden.
- Once cooked, slice the tart into portions and serve immediately. Enjoy!