The Cookery Book
Radish and Boursin Tarts
Radish and Boursin Tarts
Serves: 6
Prep Time: 25 minutes
Cook Time: 20minutes
Total Time: 45 minutes
Cooling Time
Make small pastry discs to serve as individual canapés or one large tart as the centrepiece for a meal. Either way, people will be asking for the recipe.
These are quite fiddly to make but I made mistakes the first time round - the Boursin requires precious little added cream or maybe even Philadelphia cream cheese and I found the
mixture too runny and it spilled over onto the serving platter.
However, if you can whisk it thick enough, it will keep its shape on the pastry.
The pastry needs to be rolled out thinly and could even be pressed into tart tins.
This recipe is courtesy of Waitrose
Ingredients
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320g all butter puff pastry
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125ml double cream
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150g pack Boursin
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1½ tbsp nonpareille capers
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20g pack dill, ¾ finely chopped, ¼ fronds to serve
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150g pack French Breakfast Radishes, thinly sliced
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2 tbsp extra virgin olive oil, for drizzling
Method
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Preheat the oven to 200ºC, gas mark 6.
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Line a large baking tray with parchment or reusable silicon sheet.
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Unroll the pastry and roll out thinly, and then cut out circles using a pastry cutter. Take a small pastry cutter to mark out the outer rim if not using tart tin.
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Carefully transfer the circles to the baking tray or tart tin and prick the inner circles all over with a fork. Bake for 15-20 minutes. As soon as the pastry comes out of the oven, press the inner circles of pastry down with the back of a spoon, so that the outer rings of pastry create a raised border. Leave to cool completely.
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In a bowl, whisk together the cream and Boursin with a pinch of salt until thickened, then mix in the capers and chopped dill. Spread evenly over the puff pastry inner circles. Pile the sliced radishes on top of the cream mixture. Scatter over freshly ground black pepper and the reserved dill fronds or you could use parsley.
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