Nutrition Facts
4 servings
4
Recipe for Onion and Radish Tart
For a spring lunch, choose this onion and radish tart created by chef Mauro Colagreco.
For the tart and the compote.
300 Type 45 flour
45 Soft butter
45 Sunflower oil
150 Egg white
10 gray salt
500 Green onion
2 cloves Garlic
50 Olive oil
1 Bay leaf
1 Thyme
50 butter
20 Brown sugar
Pepper
For the radish carpaccio
100 radish
20 Apple cider vinegar
Directions
1
For the dough: mix all the ingredients until you obtain a smooth and homogeneous dough. Form a ball with it, wrap in parchment paper, and refrigerate for 1 hour.
2
On parchment paper at the bottom of the tart pan, place the previously rolled out dough. Bake in the oven at 325°F for 10 minutes.
3
For the onion compote: finely chop the onions and garlic.
4
Heat the oil in a pan before adding the garlic and onions, thyme, and bay leaf. Midway through cooking, add the salt and butter. Caramelize the onions until the mixture is well colored.
5
For the radish carpaccio: clean the radishes. Using a mandoline, slice them into thin pieces over a bed of ice. Keep chilled for at least 1 hour.
6
Soak the radish slices in apple cider vinegar for 5 minutes. Drain and season with olive oil and salt.
7
To finish For the serving: place the warm onion compote at the bottom of the tart. Starting from the center, arrange the radish carpaccio in spirals.
Ingredients
For the tart and the compote.
300 Type 45 flour
45 Soft butter
45 Sunflower oil
150 Egg white
10 gray salt
500 Green onion
2 cloves Garlic
50 Olive oil
1 Bay leaf
1 Thyme
50 butter
20 Brown sugar
Pepper
For the radish carpaccio
100 radish
20 Apple cider vinegar
Directions
Directions
1
For the dough: mix all the ingredients until you obtain a smooth and homogeneous dough. Form a ball with it, wrap in parchment paper, and refrigerate for 1 hour.
2
On parchment paper at the bottom of the tart pan, place the previously rolled out dough. Bake in the oven at 325°F for 10 minutes.
3
For the onion compote: finely chop the onions and garlic.
4
Heat the oil in a pan before adding the garlic and onions, thyme, and bay leaf. Midway through cooking, add the salt and butter. Caramelize the onions until the mixture is well colored.
5
For the radish carpaccio: clean the radishes. Using a mandoline, slice them into thin pieces over a bed of ice. Keep chilled for at least 1 hour.
6
Soak the radish slices in apple cider vinegar for 5 minutes. Drain and season with olive oil and salt.
7
To finish For the serving: place the warm onion compote at the bottom of the tart. Starting from the center, arrange the radish carpaccio in spirals.
Notes
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