Radish & Boursin tarts

Name: Radish & Boursin tarts
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 320 g all butter puff pastry; 125 ml double cream; 150 g pack Boursin; 1½ tbsp nonpareille capers; 20 g pack dill, ¾ finely chopped, ¼ fronds to serve; 150 g pack French Breakfast Radishes, thinly sliced; 2 tbsp extra virgin olive oil, for drizzling

I think of this recipe as a bit of a moveable feast: 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.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Makes6
CourseStarter
Prepare25 mins
Cook20 mins
Total time45 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

Typical values per item when made using specific products in recipe