I’ve always loved the combination of fresh radishes, unsalted butter, and crackly, warm baguettes, hit with a sprinkling of sea salt. I think of radishes as the beginning of Spring, so I wanted to think of a way to emulate my favorite radish combo into a tart and here it is. This is a layered Radish Tart dipped in freshly juiced Beets to make it pretty and pink and Ombré, on a Garlic Butter Béchamel. Once baked, I drizzle it with a hot Honey-salted Syrup. Although they are predicting a blizzard in 2 days, I’d like to think that this is the beginning of Spring! Hooray! Happy early Spring! —Dimity xo.
I started cutting sticks of Rhubarb into neat, angled wedges to form a chevron pattern, then kept going, in fact, …I couldn’t stop until I completed the entire surface in about 7 minutes flat. What emerged was something that looked almost like knitting. Almost like I’d knitted a ‘rhubarb’ sweater… with a distinct “Chevron” pattern. The pastry recipe is from @MarthaStewart It’s her Pate Brisee. Which is always a great pastry to house a fruit pie. The galette was for my mother, who turned 77 on Monday. Happy Birthday Mum! x