This baby radish galette is essentially a tart, packed full of fresh and delicious flavors.
Galettes are great for those cooks who are a little less confident with pastry. This baby radish galette doesn't require any pastry making or rolling out. Although, of course, you can make your own if you feel confident. Galette is a French term which basically means a free-form tart; they've been around for years but they have been making a come back recently because they look so beautiful.
If you're planning some alfresco dining, this baby radish galette is a great option. It's delicious cold so bake it ahead and take it with you on a picnic or serve up in the garden and let the beautiful radishes delight your guests.
This baby radish galette is a little different to the classic varieties as we've made it rectangular—typically, galettes are round. But never fear, because there's no compromise on taste—we defy you not to love this.
- Preheat oven to 200C, Gas 6. Unroll the pastry keeping, it on the paper. Using a fork, pierce the pastry all over, leaving an edge all the way around the pastry of 2-3cm. This edge is the pastry that will be folded over to create the crust.
- Cut the radishes into random shapes: halves, wedges, discs and so on. Toss with a drizzle of extra virgin olive oil, picked thyme leaves, garlic, and a good seasoning of salt and pepper.
- Crumble over the ricotta, leaving the 2-3cm edge again and scatter over the radish pieces. Fold in the edges of the pastry, brush the folded edge of the pastry with the melted butter and bake in the oven for 25-30 minutes or until golden brown.
- Once cooked remove from the oven and allow to cool slightly and sprinkle over the dill. Serve with a green salad.
- 1 x 320g pack of ready rolled shortcrust pastry
- 300g baby (small) radishes
- 1/2tbsp extra-virgin olive oil
- 2 cloves garlic, crushed
- 4 sprigs of thyme, leaves picked
- 250g ricotta
- 10g butter, melted
- Small handful chopped dill
What is a French galette?
Put simply, a galette is a term used for anything which has a pastry base which is then folded into the toppings on the surface. Typically it has a savory filling, but some recipes can be sweet too, depending on what you prefer. Galettes are normally pretty to look at, finished with crimping or patterns around the outer edges, and a show-stopping topping. This is why they make for great dinner party dishes.
After leaving university with a BSc in Food from the University of Birmingham, Samuel embarked on a career in teaching; he taught cookery to teenagers at secondary school level. At the weekends, he worked as a sous chef and assisted on food photography shoots during the holidays.
After 8 years as a teacher, he decided to concentrate fully on food writing. Nearly 15 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and he still loves to teach people how to cook (although he’s not quite as patient as he used to be!).
After travelling Europe searching for the best coffee shops, he landed the perfect role working across woman&home, Woman’s Weekly, Country Homes & Interiors, Livingetc, Homes & Gardens and GoodtoKnow. Along with the Test Kitchen team, he produces recipes and looks after the content for these magazines and websites and others in the Future portfolio.
Away from Future, Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. He can usually be found binge-watching TV shows, wandering a museum or escaping the city for greener and sunnier climates. He also dreams of buying a run-down Italian villa and turning it into a cookery school in the sun.
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