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Radish Tart

A savory tart with a buttery crust, cheese filling, and sliced radishes baked until set.

From the Wikibooks Cookbook · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Radish Tart

6–8
Oven425°F (220°C), then 375°F (190°C)
Time20–25 minutes

Ingredients

Directions

Make the shell

  1. Preheat the oven to 425°F (220°C).

  2. Sift and measure the flour into a bowl.

  3. Cut in the butter until the particles are coarse.

  4. Stir in half of the cheese.

  5. Pour in ¼ cup of the cream and toss the mixture with a fork until all parts are moistened.

  6. Turn the dough into a 9‑inch round pie pan.

  7. With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork.

  8. Bake the pie shell for 10–12 minutes.

  9. Cool the shell on a wire rack.

Fill and bake

  1. Lower the oven temperature to 375°F (190°C).

  2. Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell.

  3. Beat together the egg yolks, ¾ cup of cream, and the salt.

  4. Pour the egg mixture over the cheese.

  5. Place the radish slices evenly over the top of the pie.

  6. Bake for 20–25 minutes, or until set.

  7. Remove the pie from the oven, cut it into wedges, and serve it hot.

Nutrition, whole recipe (rough)

912Calories
34 gProtein
42 gFat
97 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Gruyere Cheese1 oz (28g) cheddar113
Cheddar Cheese1 oz (28g)113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Salt1 tsp (6g)0
Goudanot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + gruyere cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together323 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  3. Flour + radishtop 12% of all pairs
    Smell alikemoderate
    Cooked together119 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the structure of the crust once mixed with butter and liquid.
Cold butter
Cut into the flour to create flaky, tender layers in the crust.
Cheese
Melts into the crust and custard, adding savory richness and flavor.
Heavy cream
Adds moisture and fat, giving the custard a smooth, rich texture.
Egg yolks
Sets with gentle heat to bind the custard and give it a creamy body.

The step that matters

Bake the custard until just set. Overbaking causes egg proteins to tighten and weep, leaving the custard grainy and watery. Bake only until the center is set and no longer liquid.

Swap the radish

How well each one fits the dish's main ingredients (flour, butter, gruyere cheese, cream, egg):

  1. Potatofits better
  2. Chivefits better
  3. Spinachfits better
  4. Radishthe original

Fit is the average pairing score against flour, butter, gruyere cheese, cream, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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