Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the Pickled Radishes
1bunch radishes
¾cupswhite vinegar
¾cupwater
3tbspsugar
2tspsalt
6-8fresh tarragon sprigs
For the Tart
1sheet frozen puffed pastrythawed
1egg
1tspcream or milk
2tbspcreamy goat cheeseroom temperature
2tbspcrème fraiche or sour cream
2-4ozsmoked salmon
1tbspchopped parsley
Instructions
Make the pickled radishes
Top and tail the radishes (slice off the top and bottom) and slice them thinly, using a sharp knife or mandolin. Place them in a bowl along with the tarragon sprigs.
Bring the vinegar, water, sugar and salt to a boil in a small pan, stirring until the salt and sugar has dissolved.
Pour the vinegar mixture over the radishes and let cool to room temperature. Refrigerate until needed.
Prepare the tart base
Preheat oven to 400 degree and line a baking sheet with parchment paper.
Roll out the puff pastry into a 12” square or rectangle on a lightly floured board and place on the prepared sheet.
Whisk the egg together with the cream or milk and brush the edges of the pastry in 1” border. Fold the edges in ½” to form a pastry frame.
Pierce the center of the pastry all over with the tines of a fork then brush the whole thing with egg wash.
Place in the center of the oven and bake for 20-25 minutes until well browned and crisp.
Remove from the oven. If the center has risen slice the interior edge with a knife and flatten with the bottom of a cup or glass. Let cool on a rack.
To assemble the tart
Stir together the goat cheese and crème fraiche (or sour cream). Add a little cream if needed to make it easy to spread.
Spread the cheese mixture over the center of the tart.
Tear the smoked salmon into small pieces. Layer the salmon over the cheese and top with pickled radishes. Sprinkle with parsley.