Radish and Boursin Tarts 

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Serves: 6

Prep Time: 15 minutes

Cook Time: 20minutes

Total Time: 35 minutes

Cooling Time

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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.

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This recipe is courtesy of Waitrose

 

 

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Ingredients

•     320g all butter puff pastry

•     125ml double cream

•     150g pack Boursin

•     1½ tbsp nonpareille capers

•     20g pack dill, ¾ finely chopped, ¼ fronds to serve

•     150g pack French Breakfast Radishes, thinly sliced

•     2 tbsp extra virgin olive oil, for drizzling

 

•     Preheat the oven to 200ºC, gas mark 6. Line a large baking tray with parchment. Unroll the pastry and, using an 11cm pastry cutter, cut out 6 circles (or use a plate as a template for a larger circle if making a large tart). Using an 8cm pastry cutter, gently indent a smaller circle in the middle of the pastry (making sure not to cut all the way through), leaving a 1.5cm border. Carefully transfer the circles to the baking tray 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
  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. Drizzle with olive oil before serving

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