No intro today. Just a recipe for an easy little tart that's perfect for a hot summer day when the last thing you want is to be stuck inside a kitchen for very long. Yes, there is a fair amount of crème fraîche and sour cream. The tartness is perfect for July and August weather.
WATERMELON RADISH TART
Time: 30 minutes
1 sheet of puff pastry, thawed
1 (8oz) container of crème fraîche (you can sub ricotta cheese if needed)
2 egg yolks
1 watermelon radish, scrubbed clean
Handful of fresh mint
1/4 tsp sea salt
Black sesame seeds, for dusting
Coarse salt and pepper
Lime Crema sauce, recipe here
Preheat the over to 425 degrees F;
In a small bowl mix well the crème fraîche, egg yolks, nutmeg, and salt. Set aside.
Using a mandolin or very sharp knife, slice the watermelon radish as thinly as possible.
Meanwhile, roll out puff pastry so that it almost twice as large. Fold in the edges all around the outside, and press sesame seeds on top. You can use a little bit of water to help them stick.
Place the pastry on a flat cookie sheet lined with parchment paper. Spread a thin layer of the crème fraîche mixture on the puff pastry. Layer on the watermelon radish.
Sprinkle with coarse sea salt and pepper
Bake until edges are golden brown; this should be around 20 minutes.
While baking, make the lime crema sauce.
Remove from oven and add the mint leaves. Slowly drizzle the lime crema sauce over.
Cut into squares and serve immediately. Enjoy!
Pre-lime crema drizzle. Everyone loves a good drizzle.