4 FOOD NETWORK MAGAZINE
summer
favoritesRADISH AND SMOKED SALMON TART ACTIVE: 45 min l TOTAL: 1 hr l SERVES: 6 to 8
1 sheet frozen puff pastry
(half a 17-ounce package), thawed
1 large egg
¼ cup heavy cream, plus more for the
egg wash
1 bunch radishes, thinly sliced
(about 1½ cups)
1 5-ounce package garlic-herb cheese
spread (such as Boursin),
at room temperature
2 tablespoons champagne vinegar
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
Kosher salt
2 ounces smoked salmon, torn into pieces
Flaky sea salt1.Preheat the oven to 400 ̊. Roll out
the puff pastry into an 11-inch square
on a sheet of parchment paper.
Transfer the dough on the parchment
to a baking sheet. Beat the egg with a
splash of heavy cream. Brush a 1-inch
border of the egg wash around the
edge of the dough, then fold in about
½ inch to make a thin border; press to
seal. Prick the center of the dough all
over with a fork, then brush all over
with the egg wash.
2.Bake the dough until crisp and golden,
about 25 minutes. Prick the center of
the dough with a paring knife and
gently press with the bottom of a cupto flatten, if necessary. Remove to a rack
and let cool.
3.Meanwhile, soak the sliced radishes in
a large bowl of ice water until crisp and
just starting to curl, about 15 minutes;
drain and pat dry with paper towels.
4.Mix the cheese spread and heavy
cream in a medium bowl until smooth.
Whisk the vinegar, tarragon, parsley
and a pinch of kosher salt in a large
bowl. Add the radishes and smoked
salmon and toss to coat.
5.Spread the cheese mixture on the
cooled crust, then pile the radishes and
smoked salmon on top. Sprinkle with
flaky sea salt.RYAN DAUSCH.
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